Preparation time
20 minutes
Marinating Time: 30 minutes
Ready in
1 hour
Cooking Time: 10 minutes
Makes
4 servings
Ingredients
- 1 tsp (5 mL) smoked paprika
- 1/4 tsp (1 mL) each salt and pepper
- 1/4 cup (50 mL) 2% plain yogurt
- 1 tbsp (15 mL) vegetable oil
- 500 g boneless skinless Ontario Chicken Breasts or Thighs
Salad:
- 3 oz (90 g) Ontario Feta Cheese, broken in chunks
- 1/4 cup (50 mL) 2% plain yogurt
- 2 tbsp (25 mL) red wine vinegar
- 1 tbsp (15 mL) vegetable oil
- Pinch garlic powder
- Salt and pepper, to taste
- 1 head Ontario Leaf Lettuce
- 2 cups (500 mL) cold cooked grains (barley, quinoa or brown rice)
- 16 Ontario Strawberries, halved
- 1 Ontario Greenhouse Sweet Yellow Pepper, chopped
- Half Ontario Greenhouse Cucumber, halved and sliced
Instructions
In shallow dish, combine paprika, salt, pepper, yogurt and oil; add chicken and turn to coat. Cover and refrigerate for 30 minutes or for up to 1 day.
Salad: In blender, purée feta cheese, yogurt, vinegar, oil and garlic powder. Season with salt and pepper. Cover and refrigerate until serving, or up to 1 day.
Remove chicken from marinade; discard marinade. Place chicken on greased grill over medium heat. Grill, covered, turning chicken once, for 10 to 14 minutes, until chicken reaches internal temperature of 165°F (74°C). Transfer chicken to cutting board; let rest for 5 minutes, then slice.
In medium bowl, combine grains and 1/3 cup (75 mL) of the dressing. Divide lettuce leaves among plates. Arrange grains, strawberries, yellow pepper and cucumber on top. Top with chicken. Season with salt and pepper. Serve with remaining dressing.
Nutritional Information
1 Serving:
- Protein: 36 grams
- Fat: 14 grams
- Carbohydrate: 37 grams
- Calories: 420
- Fibre: 5 grams
- Sodium: 490 mg