3 pounds boneless skinless chicken breast, cut into 5 ounce portions
(you'll use 2 1/2 of these for Taco Soup (lunch) and 2 1/2 for Chicken Fajita Quesadillas )
3 large garlic cloves, minced or garlic press
3 teaspoon white vinegar
1 Tablespoon honey
3 Tablespoons lemon juice
1 Tablespoon extra virgin olive oil
3 Tablespoons plain non-fat greek yogurt
2 Tablespoons dried oregano
3/4 teaspoon salt
1/2 teaspoon black pepper
large pinch ground red pepper
Cut chicken breasts into 4 ounce portions and pound thick ends lightly just to equal thickness of thinner side (easiest to do in a
Whisk together remaining ingredients until honey is dissolved. Add chicken and marinate to a ziplock bag (I recommend not
using the one you pounded chicken in) for at least 2 hours and up to 12 hours.
To Grill: Preheat grill to medium high. Remove chicken from bag; discard marinade in bag. Sprinkle chicken with salt. Grill
chicken 4-5 minutes per side (flipping only once) or until meat thermometer reaches 165.
To Cook in Oven: Preheat oven to 425. Place chicken in a baking pan which has been lined with foil. Cook for twenty minutes in
oven at 425 or until chicken reaches 160 (and juices run clear).
Sprinkle tonight's chicken with chopped parsley.
Reserve and refrigerate 2 1/2 of the 5 ounce pieces for Taco Chicken Soup (lunch) and 2 1/2 pieces for
BBQ Chicken Sandwiches.
Picky Eater/Non-Dieter Tips: This is mild but flavorful chicken. Serve with their favorite dipping sauce and this will be
a huge hit.
- Double Duty/Plan Ahead
- Grill Friendly
*NOTE: Shrinking On A Budget is not affiliated with Weight Watchers International in any way, and Weight Watchers has not reviewed this recipe
for accuracy or suitability for WW members. Points+ values for recipes on this site are calculated by Shrinking On A Budget staff using Weight
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Cooking Tips: Don't skip the step of pounding the chicken breasts to even thickness. This makes for even grilling.
Chicken goes from juicy and tender to hockey puck dry in a span of 5 minutes. After total cook time of 8 minutes on grill,
test with an instant read thermometer. If not at 160, put back in for 3 more minutes and continue to check.