Pollo a la parrilla con limón y pimienta

Ingredientes

• 4 Chicken Breasts pounded out thinly
• Lemon pepper
• Cooking Spray
• 1 cup Greek-style yogurt or sour cream
• 2 Tbsp. fresh dill
• 1 tsp. lemon juice
• 1 clove garlic (minced)
• Salt and pepper to taste
• 1/3 cup olive oil
• 3 Tbsp. red wine vinegar
• 1 sprig oregano (minced)
• Salt and pepper to taste
• 1 1/2 cups grape tomatoes (halved)
• 4 small cucumbers (large diced)
• 6 romaine lettuce leaves torn
• 1 yellow pepper (large diced)
• 1/2 red onion (large diced)
• 1/2 cup crumbled feta

Preparación

1. 1

   Make the yogurt dill sauce first by mixing the yogurt, dill, lemon juice, garlic, salt and pepper together. Refrigerate.

2. 2

   In a jar mix together the olive oil, vinegar, oregano and salt and pepper. Shake well and set aside.

3. 3

   Season pounded out chicken breasts with lemon pepper and grill on a grill pan sprayed with oil heated on medium heat for 4-5 min. aside or until cooked through.

4. 4

   While chicken is cooking toss the veggies in a bowl together with the dressing and the feta.

5. 5

   Serve the salad once the chicken is done with the yogurt dill sauce.