Grilled Chicken with Basil Pesto Yogurt Sauce

Ingredients

• Olive oil

  1 tbsp or 14g

• Greek yogurt

  plain, nonfat

  1 cup or 240g

• Basil pesto

  Classico brand, ready-to-serve

  ¼ cup or 62g

• Lemon juice

  1 tbsp or 15g

• Salt

  table

  1 dash or 0.4g

• Black pepper

  ground

  1 dash or 0.1g

• Chicken breast

  raw, skinless

  16 oz or 454g

Directions

1. Preheat a grill to medium-high. Clean the grates, then lightly oil them to prevent sticking.
2. In a small bowl, whisk together the Greek yogurt, basil pesto, lemon juice, and a pinch of salt and pepper until smooth. Refrigerate while you grill.
3. Pat the chicken dry. Season both sides lightly with salt and pepper.
4. Grill over direct heat until well marked and cooked through, about 6–7 minutes per side, or until the thickest part reaches 165°F. Move the chicken to a cooler zone if it browns too quickly.
5. Transfer to a plate and rest 3–5 minutes to retain juices.
6. Serve the chicken with the basil pesto yogurt sauce spooned over the top or on the side.