Greek Chicken

Let me start by saying that the marinade on this chicken is delicious and the tzaziki sauce was so good I used it for dipping veggies all week.

For the marinade, in a bowl you will mix 3 cloves of minced garlic, 3 tsp of white wine vinegar, 3 tbsp of fresh lemon juice, 1 tbsp olive oil, 3 tbsp non fat plain Greek Yogurt, 1 1/2 tbsp dried oregano and salt & pepper to taste (Mom - of course you know I skipped the salt!) 

Mix it up and pour over 2 pounds of chicken breast in a ziploc bag and refrigerate up to 24 hours but at least 4 hours so the taste really gets in to the chicken.

For the tzaziki sauce, grate 1 seeded cucumber and add 1 cup non fat plain 

Greek Yogurt, 1 tbsp fresh lemon juice, 1 teaspoon olive oil, 1 clove minced garlic and salt & pepper to taste. You can also make this ahead of time and keep refrigerated.

Make a salad using 3 seeded and diced tomatoes, 3 diced cucumbers, 1/2 finely chopped red onion, 1/8 cup chopped fresh dill.

Grill the chicken and now you are ready to assemble your meal.

Place a few scoops of the salad on a wrap, then slice your chicken and lay on the salad and top with the tzaziki sauce! You can also skip the wrap and serve in a bowl which is what I did the first time.