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

Nutrition Information (Amount per serving)

Total Fat 16g 24%, Saturated Fat 4g 20%, Cholesterol 85mg 28%, Sodium 420mg 17%, Potassium 380mg 11%, Total Carbohydrate 5g 2%, Dietary Fiber 1g 6%, Vitamin A 20%, Vitamin C 25%, Calcium 10%, Iron 10%, Vitamin D 0%, Vitamin E 10%, Thiamin 6%, Riboflavin 10%, Niacin 60%, Vitamin B6 35%, Folic Acid 6%, Vitamin B12 8%, Pantothenic Acid 10%, Phosphorus 25%, Magnesium 8%, Zinc 10%, Selenium 30%, Copper 4%, Manganese 8%

Nutrition Other (Amount per serving)

Calories 280, Calories from Fat 140, Trans Fat 0g, Monounsaturated Fat 9g, Polyunsaturated Fat 2g, Soluble Fiber 0g, Insoluble Fiber 0g, Sugars 3g, Protein 29g, Beta-Carotene 30%, Omega-3 0g, Carbohydrate Choice 1/2, Starch 0, Fruit 0, Other Carbohydrate 0, Skim Milk 0, Low-Fat Milk 0, Milk 0, Vegetable 1/2, Very Lean Meat 3 1/2, Lean Meat 1/2, Medium-Fat Meat 0, High-Fat Meat 0, Fat 2 1/2, Fruits 0c, Vegetables 1/2c, Grains 0oz-eq, Meat & Beans 3oz-eq, Dairy 0c, Fats & Oils 2tsp