Grilled Marinated Greek Yoghurt Chicken



The lemon really made this dish, it was so zingy and lovely. The chicken was grilled to perfection, still juicy and tender. A really light dish, I will admit I was a little hungry still after so had to have some crackers and hummus. I was essentially using up the greek yoghurt and chicken in the fridge so all in all I would say an extremely successful meal for a leftover cull.

Recipe: (serves 2)

  1. 2 chicken breasts cut into strips
  2. 200g low fat Greek yoghurt
  3. 1 teaspoon paprika
  4. 1 tablespoon lemon juice
  5. zest of half a lemon
  6. 1/2 teaspoon oregano
  7. 1.2 teaspoon thyme
  8. 1 clove of garlic, crushed

After slicing the chicken, mix all the ingredients above in a suitable size bowl. Cover and leave for at least 2 hours in the fridge. When ready, scrape off excess marinade, but leave some on because we don’t want to waste any. Cook under the grill for approximately ten minutes but keep an eye on them as they could burn at any point. I was sad to throw away the marinade so I let it simmer on the hob for five minutes to make a thick dressing for the salad, this allowed for the chicken juices in it to be cooked off. Serve with salad.

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