Main Dishes recipe


yields: 1 serving


  • 1/3 cups plain Greek non-fat yogurt
  • 1 tsp. minced garlic
  • 3/4 tsp. chopped fresh parsley
  • 1/2 tsp. fresh thyme
  • 1/4 tsp. dried oregano
  • 4 ounces boneless, skinless chicken breast
  • 1 slice whole grain bread
  • 1 leaf red leaf lettuce
  • 4 thin slices cucumber
  • 1 thin slice red onion


  1. Combine the plain Greek non-fat yogurt, garlic, parsley, thyme, and oregano in a shallow bowl. Season with salt and freshly ground black pepper to taste.
  2. Reserve 2 Tbsp. of the yogurt-herb mixture, cover and refrigerate.
  3. In a bowl, coat the chicken on all sides with the remaining yogurt-herb mixture. Cover with plastic wrap and refrigerate 15 minutes.
  4. Coat a nonstick grill pan with canola oil cooking spray and preheat over medium-high heat. Cook the chicken about 6 minutes per side, or until cooked through.
  5. Spread 1 Tbsp. of the reserved yogurt-herb mixture on the bread. Place the lettuce and chicken on top.
  6. Spread the remaining yogurt-herb mixture over the chicken and top with the cucumber and onion.