Grilled Lemon Pepper Chicken

• 4 whole Boneless, Skinless Chicken Breasts Pounded Out Thinly
• Lemon Pepper
• Cooking Spray
• 1 cup Greek Style Yogurt Or Sour Cream
• 2 Tablespoons Fresh Dill
• 1 teaspoon Lemon Juice
• 1 clove Garlic, Minced
• Salt And Pepper, to taste
• 13 cups Olive Oil
• 3 Tablespoons Red Wine Vinegar
• 1 sprig Oregano, Minced
• Salt And Pepper, to taste
• 1- 1/2 cup Grape Tomatoes, Halved
• 4 whole Small Cucumber, Large Diced
• 6 whole Romaine Leaves, Torn
• 1 whole Yellow Pepper, Stem And Seeds Removed, Large Diced
• 1/2 whole Red Onion, Large Diced
• 1/2 cups Feta (crumbled)

1. Make the yogurt dill sauce first by mixing the yogurt, dill, lemon juice, garlic, salt and pepper together.
2. Refrigerate.
3. For the dressing: In a jar mix together the olive oil, vinegar, oregano and salt and pepper.
4. Shake well and set aside.
5. Season pounded out chicken breasts with lemon pepper to taste.
6. Heat a grill pan that youve sprayed with oil heated on medium heat.
7. Once hot, add the chicken and grill it for 4-5 minutes per side or until cooked through.
8. When done, set aside.
9. For the salad: While chicken is cooking toss the veggies in a bowl.
10. Then add the dressing and the feta and toss to combine.
11. Serve the salad beside a piece of chicken topped with the yogurt dill sauce.

chicken breasts, lemon pepper, spray, greek style yogurt, fresh dill, lemon juice, clove garlic, salt, olive oil, red wine vinegar, oregano, salt, grape tomatoes, cucumber, yellow pepper, red onion

Taken from tastykitchen.com/recipes/main-courses/grilled-lemon-pepper-chicken/ (may not work)