Grilled Chicken Breast Cutlets with Honey Mustard Yogurt Dressing
A fast and easy meal after a long day at work.
|1||lb||chicken breast cutlets (cut into strips)|
|Sea salt and ground fresh black pepper|
|1||c||Stonyfield Organic Fat Free Plain Yogurt|
|1||c||honey mustard dressing|
|2||tbsp||Parmesan cheese shavings|
|1⁄4||c||toasted sliced almonds|
Rub chicken strips with almond oil and season with salt and pepper.
In a hot grill pan at medium-high heat, grill chicken strips for 3-5 minutes.
Remove from heat and let it rest.
For thicker chicken strips, leave it grilling a bit longer at medium-low heat.
In a separate bowl, mix together yogurt and honey mustard dressing.
Serve grill chicken strips over a bed of fresh spinach, steamed broccoli and carrots.
Drizzle grilled chicken and vegetables with honey mustard yogurt dressing and garnish with parmesan cheese and toasted almonds.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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