Mindful Sodexo 
Lemon oregano chicken, garlic, spinach yogurt dip, cucumber tomato salad and grilled toasted pita
Print
Follow Our Recipe
Prep Time: 6 hours 20 min|Cook time: 31 min|Yield: 1 Plate
Ingredients
- 4 1/2 ounces herbed red potato
- 1 breast lemon oregano chicken
- 2 ounces garlic and spinach dip
- 1 teaspoon lemon juice
- 2 ounces plum tomatoes, fresh, half moon slices, 1/4 inch
- 2 ounces English cucumbers, fresh, half moon slices, 1/8 inch
- 1/2 teaspoon Italian parsley leaves, fresh, chopped
- 1/2 teaspoon oregano leaves, fresh, chopped
- 1/4 teaspoon fresh grated lemon rind
- .5 pita (1/2) 6 inch wheat pocket pita bread
- .17 lemon (1 wedge cut 6)
Herbed Red Potato
Ingredients
- 2 teaspoons olive oil
- 2 teaspoons dill weed, fresh, chopped
- 1/8 teaspoon kosher salt
- dash (to taste) ground black pepper
- 5 ounces size B red potatoes, fresh
Lemon Oregano Chicken Breast
Ingredients
- 3/4 teaspoon fresh lemon juice
- 3/8 teaspoon oregano leaves, fresh, chopped
- 3/8 teaspoon whole clove peeled garlic, fresh, minced
- 1/8 teaspoon kosher salt
- 1 teaspoon olive oil
- 3/4 teaspoon Tabasco sauce
- 1 (4 ounce) chicken breast, boneless, skinless, raw
Garlic and Spinach Dip
Ingredients
- 1/4 cup + 1 1/2 teaspoons baby spinach, fresh, chiffonade
- 1/4 teaspoon whole clove peeled garlic, fresh, minced
- 1/8 teaspoon kosher salt
- 1/2 teaspoon olive oil
- 1/4 teaspoon fresh lemon juice
- 1/4 teaspoon Tabasco sauce
- 3 tablespoons non fat plain Greek yogurt
- Herbed Red Potato: Combine oil, dill, salt, and pepper for dressing. Boil potatoes for 15 to 20 minutes or until slightly tender. Cut potatoes in half. Add to dressing and toss until evenly coated. Place on hot grill. Cook for 2 to 3 minutes.
- Lemon Oregano Chicken Breast: Combine lemon juice, oregano, garlic, salt, oil and Tabasco sauce for marinade. Add chicken to marinade. Toss until evenly coated. Refrigerate for 6 hours to marinate. Drain and discard marinade. Place marinated breast on medium high heat grill for 4 1/2 to 5 1/2 minutes on each side.
- Garlic and Spinach Dip: In a mixing bowl, combine all ingredients until well blended.
- For Service: For salad, combine tomatoes, cucumber, parsley, oregano, lemon juice and rind until evenly distributed. On plate place 4 1/2 ounces potatoes at top of plate, place 4 ounces salad at bottom of plate and lay one chicken breast in center of plate, overlapping on both potatoes and salad. Place 2 ounces dip on side of plate Serve with 1 half pita and 1 lemon wedge.
Nutrition Facts: Calories: 350, Carbs: 43g, Protein: 29g, Fat: 8g, Sat. Fat: 1g, Cholesterol: 63mg, Sodium: 520mg, Fiber: 5g
0 Comments