Low Calorie Recipe with Grilled Chicken for 4 Servings

Instructions:

1. Prep the chicken. Place the 1.5 lbs of chicken breasts between two layers of plastic wrap. Note: This prevents juices from splashing and keeps your mallet clean.
2. Pound to evenness. Use the flat side of a meat mallet to pound them to an even 1.25 cm thickness. Stop once they are uniform to ensure even cooking.
3. Mix the marinade. In a medium bowl, whisk together the 0.25 cup Greek yogurt, 2 tbsp lemon juice, 1 tbsp zest, 3 cloves minced garlic, 1 tbsp oregano, 1 tsp smoked paprika, and 1 tsp honey.
4. Coat and rest. Coat the chicken thoroughly in the yogurt mixture. Let it sit at room temperature for 10 minutes. Wait until the meat loses its fridge chill for better searing.
5. Preheat the heat. Bring your grill or cast iron pan to medium high, roughly 200°C. Lightly oil the grates using a paper towel dipped in high smoke-point oil.
6. The first sear. Place the chicken on the hot grates. Sear for 4–5 minutes. Do not move it until the meat releases naturally from the grill.
7. The flip. Turn the chicken over. Cook for another 4–5 minutes until charred grill marks appear and the center is opaque.
8. Check for doneness. Remove the chicken when the internal temperature reaches 71°C. Note: It will continue to rise during the rest period.
9. The critical rest. Transfer to a plate and tent loosely with foil for 5 minutes. Allow juices to redistribute for a final safe temp of 74°C.
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