Grilled Lemon Pepper Chicken

Make the yogurt dill sauce first by mixing the yogurt, dill, lemon juice, garlic, salt and pepper together. Refrigerate.

For the dressing: In a jar mix together the olive oil, vinegar, oregano and salt and pepper. Shake well and set aside.

Season pounded out chicken breasts with lemon pepper to taste. Heat a grill pan that you’ve sprayed with oil heated on medium heat. Once hot, add the chicken and grill it for 4-5 minutes per side or until cooked through. When done, set aside.

For the salad: While chicken is cooking toss the veggies in a bowl. Then add the dressing and the feta and toss to combine.

Serve the salad beside a piece of chicken topped with the yogurt dill sauce.