Yogurt, lemon and seasonings make this chicken extremely tender and flavorful, especially if it’s marinated overnight. Although regular yogurt works, use Greek yogurt if you can find it (Fage is one brand). It’s creamier and richer than regular yogurt, with the consistency of sour cream, and it doesn’t break down when exposed to high heat. It can be found in Greek and specialty markets.

1 cup plain yogurt
1/4 cup plus 1 tablespoon extra-virgin olive oil, divided
1/4 cup lemon juice
1/4 cup chopped fresh oregano
4 large garlic cloves, minced
1/2 teaspoon crushed red pepper
1/2 teaspoon coarse sea salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves

1. Combine all ingredients except 1 tablespoon of the oil and chicken in medium bowl. Add chicken; coat thoroughly with marinade. Cover and refrigerate overnight.

2. Heat grill. Remove chicken from marinade; discard marinade. Oil grill grates well. Grill chicken, covered, over medium heat or coals 7 to 10 minutes or until no longer pink in center, turning once and gently brushing with remaining 1 tablespoon oil before turning.

4 servings

PER SERVING: 265 calories, 14.5 g total fat (3 g saturated fat), 28.5 g protein, 3.5 g carbohydrate, 75 mg cholesterol, 190 mg sodium, 0 g fiber