Estimated read time: 1-2 minutes
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Yield: 4 Servings**Ingredients:**
- 2 cups Cucumber, Peeled, Chopped
- 2 cups Fresh Tomato, Diced
- ½ cup Red Onion, Diced
- 2 tbsp. Lemon Juice
- 1 tbsp. Olive Oil
- 1 tsp. Ground Oregano
- 1 tbsp. Fresh Parsley, Chopped
- 1 pinch Kosher Salt
- 1 cup Plain Low-Fat Yogurt
- 1 tsp. Garlic, Chopped
- 1 tbsp. Lemon Juice
- 1 tsp. Lemon Zest
- 1 tbsp. Fresh Parsley, Chopped
- 1 pinch Kosher Salt
- 2 each 4oz Fresh Chicken Breast
- ½ tsp. Ground Oregano
- ¼ tsp. Paprika
- ½ tsp. Granulated Garlic
- ¼ tsp. Black Pepper
- 4 cups Quinoa, Cooked (per package instructions)
- ¼ cup Crumbled Feta Cheese
- In a small bowl, mix the yogurt, garlic, lemon juice, zest, parsley, and salt
- Season the chicken with the dried spices; brown in a pan sprayed with non-stick pan coating over medium heat, finish cooking in the oven heated to 320°F on a pan until an internal temperature of 165°F is reached, cool.
- Cut cooled chicken in half lengthwise to make thin slices.
Garnish with 1 tbsp. feta cheese.
420 Calories/ 300 mg Sodium/ 26% Cal/Fat
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