GRILLED CHICKEN SANDWICH

INGREDIENTS:

    • 1/3 cups plain Greek non-fat yogurt
    • 1 teaspoon minced garlic
    • 3/4 teaspoons chopped fresh parsley
    • 1/2 teaspoon fresh thyme
    • 1/4 teaspoons dried oregano
    • 4 ounces boneless, skinless chicken breast
    • 1 slice pumpernickel bread
    • 1 leaf red leaf lettuce
    • 4 thin slices cucumber
    • 1 thin slice red onion

DIRECTIONS:

    1. Combine the plain Greek non-fat yogurt, garlic, parsley, thyme, and oregano in a shallow bowl. Season with salt and freshly ground black pepper to taste.
    2. Reserve 2 tablespoons of the yogurt-herb mixture, cover with plastic wrap, and refrigerate.
    3. In a bowl, coat the chicken on all sides with the remaining yogurt-herb mixture. Cover with plastic wrap and refrigerate 15 minutes.
    4. Coat a nonstick grill pan with canola oil cooking spray and preheat over medium-high heat. Cook the chicken about 6 minutes per side, or until cooked through.
    5. Spread 1 tablespoon of the reserved yogurt-herb mixture on the bread. Place the lettuce and chicken on top.
    6. Spread the remaining yogurt-herb mixture over the chicken and top with the cucumber and onion.

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