Mediterranean Grilled Chicken with Herbed Yoghurt and Greens

by Merete Hogh-3 September 2026Easy

Mediterranean Grilled Chicken with Herbed Yoghurt and Greens

Servings2

A light, high-protein Mediterranean-style lunch: grilled marinated chicken served over a simple bed of leafy greens, topped with a cool garlic-herb yoghurt sauce. Low in carbs, quick to make, and built around fresh flavors.

Method

0
Finely chop the parsley and mint. Mince the garlic.
1
In a bowl, combine the Greek yoghurt, half of the chopped parsley and mint, half of the minced garlic, lemon juice, a pinch of salt, and a pinch of black pepper. Mix well and refrigerate to let the flavors meld.
2
Slice the chicken breast into thin cutlets for quicker cooking.
3
In another bowl, mix the olive oil, dried oregano, remaining garlic, remaining parsley and mint, and the remaining salt and pepper. Add the chicken and toss to coat. Let marinate for 10 minutes while you prepare the vegetables.
4
Wash and dry the mixed salad greens. Slice the cucumber and halve the cherry tomatoes.
5
Preheat a grill pan or skillet over medium-high heat.
6
Cook the marinated chicken for 4–5 minutes per side, or until fully cooked through and lightly browned.
7
Arrange the salad greens, cucumber, and cherry tomatoes on plates.
8
Slice the cooked chicken and place over the greens.
9
Top each serving with a generous spoonful of the herbed yoghurt sauce and serve immediately.