Baked Greek Chicken on Ribbon Salad

Hi everybody!  I’m ready for the long weekend are you?  Today I’m back to share one more recipe from PC’s “Create” section of their website.  Today’s recipe is for Baked Greek Chicken on Ribbon Salad (reprinted with permission)

Baked Greek Chicken on Ribbon Salad

Yogurt serves as both the marinade and the salad dressing in this yummy main course salad. Yogurt and other dairy products are one of the only marinades that truly tenderize poultry and meat, possibly because the calcium activates enzymes that break down proteins, making this chicken truly tender.

Serves: 4

Difficulty Level: Intermediate

Ingredients:

• 1 tub (500g) PC 0% Plain Greek Yogurt
• 2 tsp finely minced garlic
• 1 tsp finely grated lemon rind
• 1 Tbsp fresh lemon juice
• 1 tsp dried oregano
• 4 PC Blue Menu Air Chilled Boneless Skinless Chicken Breasts (about 900g)
• 1 cup drained and rinsed PC Blue Menu No Salt Added Chickpeas
• 1 cup multi-coloured cherry tomatoes, halved
• 1/2 cup thinly sliced celery
• 1/4 cup thinly sliced red onion
• 4 mini cucumbers, thinly sliced lengthwise
• 2 Tbsp fresh mint leaves
• 2 Tbsp fresh Italian parsley leaves

Directions:

In bowl, stir together yogurt, garlic and lemon rind. Transfer ¾ cup (175 mL) to small bowl; whisk in lemon juice, cover and set aside in refrigerator.

Add oregano to remaining yogurt mixture, stirring to combine. Transfer to resealable plastic bag; add chicken. Seal bag; massage to completely coat chicken with marinade. Set aside in refrigerator for 4 hours or overnight.

Preheat oven to 375˚F (190˚C). Line rimmed baking sheet with parchment paper.

Transfer chicken in marinade to prepared baking sheet; discard remaining marinade. Bake in centre of oven for 15 minutes; increase oven to broil. Cook chicken 5 to 10 minutes longer or until lightly coloured and cooked through. Transfer to dinner plates.

Meanwhile, in large bowl, gently toss together chickpeas, tomatoes, celery, onion and cucumbers. Divide salad onto plates alongside chicken; garnish with mint and parsley leaves. Drizzle reserved yogurt dressing over chicken and salad, or serve on the side in small individual bowls.

Per serving: 380 calories, fat 4 g (of which 1 g is saturated), sodium 160 mg, carbohydrate 22 g, fibre 5 g, protein 64 g

Low in Saturated Fat

Excellent Source of Potassium

Source of Calcium

Source of Fibre

Source of Iron

TIP: To make thin ribbons of cucumber, use a vegetable peeler to pull along the length of the cucumber.