Grilled Chicken with Basil Pesto Yogurt Sauce

Ingredients

• Olive oil

  ½ tbsp or 7g

• Greek yogurt

  plain, nonfat

  ½ cup or 120g

• Basil pesto

  Classico brand, ready-to-serve

  ⅛ cup or 31g

• Lemon juice

  ½ tbsp or 8g

• Salt

  table

  ½ dash or 0.2g

• Black pepper

  ground

  ½ dash or 0.05g

• Chicken breast

  raw, skinless

  8 oz or 227g

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.