This grilled chicken recipe is included in my meal plan pretty much every week.  I marinate the chicken on Sunday and keep it in the fridge for whenever I’m in need of a quick, healthy meal.  It’s a very simple recipe so you can pair it with just about anything from a simple salad, rice or make it into a sandwich.

For the Chicken

Ingredients:

• 4 pieces of thinly sliced chicken breast
• 1/2 cup of greek yogurt
• 2 tbsp of oil
• 1 tbsp of garlic, minced
• 1 tsp of fresh thyme, chopped
• 2 tsp of lime juice
• 1/4 tsp of red chili flakes (optional)
• Salt and pepper to taste

For the Tzatziki Sauce

Ingredients:

• One cup of greek yogurt
• 1 clove of garlic, very finely minced
• 1/4 cup of grated english cucumber (about half a small cucumber) , squeezed of all the juices/liquids
• 1 tbsp fresh lemon juice
• Salt and pepper to taste
• 1 tsp of chopped dill

Instructions:

• Mix all the ingredients for the Tzatziki sauce and let it chill in the fridge. **See note
• Mix everything for the chicken and marinate for 4 hour to overnight.  **See note
• Heat a grill pan on medium high heat and add the chicken.  Grill for 5 minutes on each side, until cooked through.
• Serve with Tzatziki, with a squeeze of lime.

Note:

• The longer you let the Tzatziki sauce chill in the fridge tastier it gets.  You can store it in a air tight container for up to a week.
• You can store the marinated chicken in the fridge for up to 4 days.  You can freeze it for up to 2 weeks.  Just bring it to room temperature before you grill.