Serves 1
Directions
- 1Mince the garlic clove.
- 2Add the minced garlic into the bowl.
- 3Add the red wine vinegar.
- 4Mix and let it sit for 5 minutes.
- 5Add the Greek yogurt into the garlic vinegar.
- 6Add the greek feta into the yogurt.
- 7Add kosher salt and fresh dill.
- 8Mix and add good Greek extra virgin olive oil.
- 9Add pitted Kalamata olives chopped on top.
- 10Pound boneless skinless chicken breasts to a half inch thick.
- 11Remove the chicken from the refrigerator 30 minutes before.
- 12Add avocado oil, kosher salt and pepper to both sides.
- 13Heat a grill or cast iron grill pan on medium heat and oil the grates.
- 14Heat the pan for 10 minutes.
- 15Grill for three to four minutes each side.
- 16Rest for 8 minutes.
- 17Serve and enjoy.
Ingredients
- 1 garlic clove
- 1 tablespoon red wine vinegar
- greek yogurt
- 0.5 Greek feta
- pinch kosher salt
- fresh dill
- Greek extra virgin olive oil
- pitted Kalamata olives
- boneless skinless chicken breast
- avocado oil
- kosher salt
- pepper
Equipment
knifegraterbowlspoonmeat tenderizerplatetongsgrill or cast iron grill pan
Tips
- pound the boneless skinless chicken breast to a half inch thick
- remove the chicken from the refrigerator 30 minutes before cooking
- heat a grill or cast iron grill pan on medium heat
- rest the chicken for 8 minutes after grilling
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