Special shout out to Tzatziki sauce - we don't know what we'd do without you. 

Serves 4

Ingredients 

• 4 skinless, boneless chicken breasts
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp dried oregano
• 1 tsp dried rosemary
• 1 tsp garlic powder
• Salt and pepper to taste
• 1 cup plain Greek yoghurt
• 1 cucumber, grated and drained
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• 1 tbsp fresh dill, chopped
• Salt and pepper to taste

For the sides

• 1 cup cooked quinoa
• Steamed peas, sugar snap peas, beans (1.5 cups per serve)

Method

1. In a small bowl, mix together the lemon juice, olive oil, dried oregano, dried rosemary, garlic powder, salt, and pepper to make the marinade.
2. Place the chicken breasts in a shallow dish or resealable plastic bag. Pour the marinade over the chicken, ensuring it is evenly coated. Marinate in the fridge for at least 30 minutes, or up to 4 hours for more flavour.
3. Preheat your grill or grill pan to medium-high heat.
4. Remove the chicken from the marinade, allowing any excess marinade to drip off.
5. Grill the chicken breasts for about 6-8 minutes per side or until cooked through, with an internal temperature of 74°C.
6. Once cooked, remove the chicken from the grill and let it rest for a few minutes.
7. Prepare the tzatziki sauce by combining the Greek yogurt, grated and drained cucumber, minced garlic, lemon juice, fresh dill, salt, and pepper in a bowl. Mix well.
8. Slice the grilled chicken breasts and serve with a dollop of tzatziki sauce on top.
9. Divide chicken evenly between 4 and serve with steamed greens and quinoa.

Nutrition per serve 

• Calories: 395cal
• Carbohydrates: 31.1g
• Fats: 14.5g
• Protein: 37.2g