Greek Chicken with Dill-Yogurt Sauce
Romaine Salad and Warm Pita
Wine Recommendation
Sonoma-Cutrer Chardonnay
Ingredients
- 1½ lb boneless, skinless chicken breasts
- ¾ tsp Greek seasoning
- ¾ tsp salt, divided
- ¾ tsp pepper, divided
- 2 Tbsp olive oil
- 2 lemons, halved
- 1 (5.3-oz) container plain whole-milk Greek yogurt
- 3 Tbsp chopped fresh dill
Instructions
- Pound chicken to an even thickness using the heel of your hand or a meat mallet. Sprinkle chicken with Greek seasoning and ½ tsp each salt and pepper.
- Cook chicken in hot oil in a large skillet over medium-high heat 5 to 6 minutes per side or until done. Add lemons to skillet, cut sides down; cook 3 minutes or until lightly charred.
- Whisk together yogurt, dill, and ¼ tsp each salt and pepper. Squeeze juice from one lemon half into yogurt mixture, whisking to combine.
- Squeeze juice from remaining lemon halves over chicken. Serve chicken with yogurt sauce.
Side Dish Ingredients
- ¼ cup olive oil
- 3 Tbsp white wine vinegar
- 2 Tbsp chopped fresh dill
- ¼ tsp salt
- ¼ tsp pepper
- 1 head romaine lettuce, chopped
- 3 flax, oat bran, and whole wheat pita bread rounds (see Note)
Side Dish Instructions
- Whisk together oil, vinegar, dill, salt, and pepper in a large bowl. Add lettuce; toss.
- Wrap pita rounds with a slightly moist paper towel. Microwave at HIGH 20 to 30 seconds or until thoroughly heated. Cut pita in wedges.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
203
|
128
|
331
|
| Fat (g) | 9 | 10 | 19 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 28 | 4 | 32 |
| Carb (g) | 2 | 8 | 10 |
| Fiber (g) | 0 | 3 | 3 |
| Sodium (mg) | 471 | 241 | 712 |
| T. Sugs (g) | 1 | 1 | 2 |
| A. Sugs (g) | 0 | 0 | 0 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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