Description

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

Instructions

  1. Place 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.
  2. Preheat 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.
  3. Meanwhile, 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.