Yoghurt Marinated Chicken with Greek Cucumber Salsa

Name: Yoghurt Marinated Chicken with Greek Cucumber Salsa
Yield: 6
Cuisine: Mediterranean
Ingredients: 1 cup Mountain High® original, lowfat or fat free plain yoghurt; 1/4 cup olive oil; 2 garlic cloves, finely chopped; 2 teaspoons dried thyme leaves; 2 teaspoons dried oregano leaves; 1/4 teaspoon ground red pepper (cayenne); 1 teaspoon grated lemon peel; 1 teaspoon salt; 1 teaspoon freshly ground black pepper; 6 boneless, skinless chicken breasts; 3 tablespoons olive oil; 2 tablespoons red wine vinegar; 1 teaspoon grated lemon peel; 1 garlic clove, finely chopped; 1 teaspoon dried oregano leaves; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1/2 English cucumber, seeded and chopped; 1/4 cup red onion, chopped; 1 red bell pepper, chopped; 2 plum (Roma) tomatoes, seeded and chopped; 1/4 cup sliced black olives; 1/2 cup crumbled feta cheese (2 oz); 3 tablespoons chopped fresh basil

6 Servings
280 Calories per Serving

Marinating in Mountain High Yoghurt is a healthy and delicious way to tenderize chicken. A Greek-inspired cucumber salsa can be a garnish or a side salad.

Ingredient List

Chicken

1 cup Mountain High® original, lowfat or fat free plain yoghurt
1/4 cup olive oil
2 garlic cloves, finely chopped
2 teaspoons dried thyme leaves
2 teaspoons dried oregano leaves
1/4 teaspoon ground red pepper (cayenne)
1 teaspoon grated lemon peel
1 teaspoon salt
1 teaspoon freshly ground black pepper
6 boneless, skinless chicken breasts

Greek Cucumber Salsa

3 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon grated lemon peel
1 garlic clove, finely chopped
1 teaspoon dried oregano leaves
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 English cucumber, seeded and chopped
1/4 cup red onion, chopped
1 red bell pepper, chopped
2 plum (Roma) tomatoes, seeded and chopped
1/4 cup sliced black olives
1/2 cup crumbled feta cheese (2 oz)
3 tablespoons chopped fresh basil

Preparation

In a medium bowl, combine yoghurt, olive oil, garlic, thyme, oregano, red pepper, lemon peel, salt, and black pepper. Place chicken in a food storage bag and pour the marinade over the chicken; turn to coat. Refrigerate for at least 3 hours (but no more than 6).
Meanwhile, prepare Greek Cucumber Salsa. In a large bowl, whisk together olive oil, red wine vinegar, lemon peel, garlic, oregano, salt, and pepper. Toss in cucumber, red onion, bell pepper, tomatoes, and olives. Add feta cheese and basil; toss. Cover and chill until ready to use.
Preheat the grill. Remove chicken from marinade (discard marinade); place on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Serve chicken with a generous helping of cucumber salsa.

Nutrition Information

Servings: 6

Serving size: 1 Serving

Amount per serving (Calories ): 280

Nutrition Facts
Food component / Nutrient	Amount	% Daily Value*
Total Fat	16g	24%
Saturated Fat	4g	20%
Trans Fat	0g	% Value not available
Cholesterol	85mg	28%
Sodium	420mg	17%
Total Carbohydrate	5g	2%
Dietary Fiber	1g	6%
Soluble Fiber	0g	% Value not available
Sugars	3g	% Value not available
Protein	29g	% Value not available
Vitamin D	Value not available	0%
Vitamin E	Value not available	10%
Calcium	Value not available	10%
Iron	Value not available	10%
Potassium	380mg	11%
Thiamin	Value not available	6%
Riboflavin	Value not available	10%
Niacin	Value not available	60%
Vitamin B6	Value not available	35%
Vitamin B12	Value not available	8%
Pantothenic Acid	Value not available	10%
Phosphorus	Value not available	25%
Magnesium	Value not available	8%
Zinc	Value not available	10%
Manganese	Value not available	8%
Selenium	Value not available	30%
Copper	Value not available	4%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.