"Lean chicken breasts slathered with a tangy yogurt sauce provides layers of healthy flavors." Brian Scheil, Hy-Vee dietitian, Marion, IA.
Servings and Ingredients
|2 large Hy-Vee boneless skinless chicken breasts (about 1 1/4 pounds total)|
|4 tsp. Hy-Vee Select olive oil|
|½ tsp. cayenne pepper|
|¼ tsp. Hy-Vee salt|
|½ tsp. Hy-Vee black pepper|
|2 tbsp. Hy-Vee plain Greek yogurt|
|2 tbsp. Hy-Vee peach preserves|
|1 ½ tbsp. Hy-Vee stone ground Dijon mustard|
|½ medium poblano chile pepper, seeded and finely chopped (3 tbsp)*|
|4 Hy-Vee Baking Stone multi-grain ciabatta rolls, split and toasted|
|½ c. thinly sliced red onion|
|½ c. Hy-Vee spring greens mix|
- Cut each chicken breast in half horizontally. Place chicken portions in a shallow dish. Drizzle with olive oil. Combine cayenne pepper, salt and black pepper; rub on chicken. Let stand for 20 minutes.
- Grease gas or charcoal grill.
- Prepare grill rack for direct cooking over medium-high heat.
- For Dijon-peach sauce, in a small bowl combine yogurt, preserves and mustard. Stir in chile pepper. Cover and refrigerate until ready to serve.
- Grill chicken for 8 to 10 minutes or until internal temperature of chicken reaches 165 degrees, turning once halfway through. Cover and let rest for 5 minutes.
- Slice each chicken portion into thin strips and serve on ciabatta rolls with red onion, spring greens and Dijon-peach sauce.
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 105mg
- Sodium: 650mg
- Total Carbohydrates: 41g
- Protein: 38g
Straw to amber in color, this wheat beer (German in origin) contains aromas and flavors of banana and clove. “Weizen” means “wheat” and “hefe” means yeast. It has low acidity and moderate alcohol levels and is very highly carbonated with a long-lasting head. Pair with seafood, chevre (goat cheese), and key lime pie. Best served at 40-45 degrees in a Weizen glass.