Courtesy of Tania Smith One Free Life Personal Training
4 x 150g skinless chicken breast fillets
1 large red onion, peeled, cut in thin wedges
100g baby spinach
Marinade for Chicken:
1/2 cup olive oil
juice of 2 lemons
3 cloves garlic, minced
1 tablespoon fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh oregano, chopped
1/2 teaspoon salt
1/4 cup low-fat yogurt
1 1/2 tablespoons lemon juice
2 teaspoons tahini
1 teaspoon honey
1 tablespoon hot water
Combine fresh herbs, olive oil, garlic, salt, and lemon juice in a large container. Add chicken pieces to mixture, cover container, and allow to marinate overnight in refrigerator.
Preheat a BBQ grill to a medium-high heat. Spray onion with olive oil. Chargrill chicken for 4-5 minutes each side or until cooked through. Chargrill onion wedges for 2 minutes each side or until lightly charred and tender.
To make dressing, combine yoghurt, lemon juice, tahini, honey and hot water in a small bowl. Set aside.
Slice chicken in 1cm-thick slices. Place chicken, onion, and spinach in a bowl . Toss to combine. Divide salad among 4 plates. Drizzle with dressing and serve.