Full of Mediterranean flavours, this easy chicken dish is perfect for a relaxed weeknight dinner.
Ingredients
- 2 tablespoons low-fat yoghurt
- 1 lemon, juiced
- 1 tablespoon Greek seasoning
- 2 tablespoons mint leaves, finely chopped
- 500g chicken tenderloins, tendons removed, trimmed
- Olive oil cooking spray
- 100g baby spinach
- 100g roasted capsicum, sliced
- 1 Lebanese cucumber, roughly chopped
- 50g snow pea sprouts
- 75g low-fat feta cheese, crumbled
- 1/2 cup kalamata olives in brine
Method
- Step 1Place yoghurt, 2 teaspoons lemon juice, Greek seasoning and mint in a bowl. Mix well. Add chicken and turn to coat. Cover and refrigerate for 20 minutes.
- Step 2Preheat a barbecue grill on mediumlow heat. Remove chicken from marinade and spray lightly with oil. Barbecue for 2 to 3 minutes each side or until just cooked through.
- Step 3Meanwhile, place spinach, capsicum, cucumber, sprouts, feta and olives in a bowl. Toss to combine. Divide salad among plates. Top with chicken. Drizzle with remaining 2 1/2 tablespoons lemon juice. Season with pepper. Serve.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1035 kj
Energy
9g
Fat Total
3g
Saturated Fat
2g
Fibre
35g
Protein
87mg
Cholesterol
583.75mg
Sodium
4g
Carbs (sugar)
5g
Carbs (total)
All nutrition values are per serve
Notes
Note: Greek seasoning is located in the spices aisle of the supermarket.
Tip: If BBQ is too high, marinade can stick and burn.
- Author: Kim Meredith
- Image credit: John Paul Urizar
- Publication: Super Food Ideas
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