BBQ Greek Chicken And Yoghurt Dressing

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


  1. 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.

  2. 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.

  3. To make dressing, combine yoghurt, lemon juice, tahini, honey and hot water in a small bowl. Set aside.

  4. 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.

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