I was going to post a London Broil recipe, but I happened across this recipe and had to give it a shot! I love Greek yogurt and I have been experimenting quite a bit with it in my cooking lately so I was really excited to have an actual recipe that called for it!

If you have not tried Greek yogurt....put yourself in the car and go to the store right now...buy a few different flavors and enjoy! It is so delish and is really a great snack. If you are trying to watch your weight it is the perfect thing for breakfast or an afternoon snack...it is rich and thick so you feel like you are indulging, but it is low in calories and high in protein...a great combo! 

Anyway back to the recipe. It includes a recipe for a Greek yogurt hot sauce...Adam is in love with it, he said he is going to eat it on everything now, and I have no doubt he will!

Below you will find my version of the recipe, the original called for herbs de Provence, which I do not have...so I substituted with fennel, basil and thyme! Also if you do not have Sriracha you can substitute any hot sauce you have! But I will say if you are a fan of Asian food Sriracha is a great Asian style hot sauce...but be careful, it is HOT! 

Serve with Asparagus and rice or potato and you have the perfect easy meal!

Lemon Grilled Chicken

 

 

Ingredients

·                                 1/2 cup plain low-fat Greek yogurt

·                                 1/2 lemon, juiced

·                                 1 tablespoon lemon zest

·                                 1 tablespoon olive oil

·                                 4 cloves garlic, crushed

·                                 1 tablespoon paprika

·                                 1/4 teaspoon fennel, basil and Thyme

·                                 1 teaspoon salt

·                                 1 teaspoon ground black pepper

·                                 4-6 pieces boneless, skinless chicken breasts

·                                  

·                                 1/2 cup plain low-fat Greek yogurt

·                                 1 tablespoon lemon juice

·                                 1 teaspoon Sriracha sauce

·                                 1 pinch salt

 

 

Directions

1.                       Whisk together the 1/2 cup yogurt, the juice from 1/2 lemon, lemon zest, olive oil, garlic, paprika, fennel, basil, thyme, 1 teaspoon salt, and black pepper in a bowl. Pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator for at least 3 hours.

2.                       Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

3.                       Combine 1/2 cup yogurt, 1 tablespoon lemon juice, salt, and Sriracha in a small bowl. Set aside.

4.                    Grill chicken, skin-side down, on the preheated grill for 2 minutes. Turn each piece and move to indirect heat.

5.                       Grill, turning often, with lid down until well-browned and meat is no longer pink in the center. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees F (82 degrees C).

6.                       Serve chicken with the yogurt harissa mixture on the side.

London Broil is next on the list! I promise this time! 

Happy Fourth of July!