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Ingredients
- 4 x Skinless, boneless chicken breasts
- 8 ounce Plain, non-fat lowfat yoghurt
- 3 x Cloves garlic, chopped
- 1 tsp Dry oregano ds Salt & pepper
- 4 ounce Feta cheese, crumbled Minced fresh dill Kalamata olives
Directions
- In a medium bowl, mix together the lowfat yoghurt, garlic, oregano, salt, & pepper. Reserve a small amount ( 1/4 C.) to serve with the chicken. Add in the chicken breasts to the bowl with the lowfat yoghurt mix, turning to coat, and allow to marinate for 20-30 min. Grill or possibly broil the chicken breasts for a few min on each side, sprinkling them with the crumbled feta after turning them the first time. Garnish with minced dill and olives and serve with the reserved sauce.
- I always double the recipe - the chicken is great cool or possibly in a sandwich.
- Enjoy, Melissa
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 532g | |
| Calories 652 | |
| Calories from Fat 298 | 46% |
| Total Fat 33.83g | 42% |
| Saturated Fat 22.33g | 89% |
| Trans Fat 0.06g | |
| Cholesterol 237mg | 79% |
| Sodium 1491mg | 62% |
| Potassium 924mg | 26% |
| Total Carbs 17.8g | 5% |
| Dietary Fiber 0.2g | 1% |
| Sugars 15.29g | 10% |
| Protein 67.11g | 107% |
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