Greek Chicken - Mimi’s Kitchen
From Chef Michelle Winter Nolte
2 lbs. cut, boneless chicken breast
1 c. no-fat, plain Greek yogurt
1 T. chopped garlic
1 T. chopped onion
1 T. chopped mint
1 t. salt
1 t. pepper
Juice of one lime
Combine all ingredients in a zip-lock bag to marinate overnight in the refrigerator.
Grill chicken over medium-heat charcoal or for 16 minutes in an oven broiler, turning halfway through.
Enjoy with hot-off-the-grill naan and a spinach/feta/olive salad.
Chef Michelle Winter Nolte
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