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–+ servings

Grilled Greek Chicken

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Servings: 4

Equipment

  • Grill
  • Small mixing bowl

Ingredients

  • 1.5 pounds chicken breasts
  • ⅓ cup dairy-free, soy-free, nut-free plain yogurt (I use Harmless Harvest Coconut Yogurt)
  • ¼ cup olive oil
  • zest and juice of one lemon
  • 2 garlic cloves, minced
  • 1 tbsp fresh oregano
  • 1 tsp salt
  • ½ tsp pepper

Instructions

  • Place chicken breasts into a one-gallon freezer bag or other container.
  • Whisk together remaining ingredients in a small mixing bowl.
  • Pour the marinade over the chicken breasts and allow to marinate for at least two hours.
  • Preheat your grill to medium.
  • Remove chicken from marinade and place on grill, cooking on the first side for about 10 minutes.
  • Flip chicken, then cook on second side for about 10 more minutes or until a meat thermometer reads 165 degrees.
  • Serve.

Make it a freezer meal:

  • Follow steps one through three, but instead of marinating for two hours, label your freezer bag and freeze for up to three months.
  • On the day you want to grill the chicken, defrost it, then follow steps four through seven above.