Grilled Greek Chicken & Salad with Yogurt-Dill Dip

Fairly quick dinner tonight: marinated chicken breasts with a healthy Greek salad and a Yogurt-Dill Dip.  All off the top of my head, but I actually recorded ingredients as I went!  This made enough for dinner for 2 and lunch for tomorrow :)

Grilled Greek Chicken & Salad with Yogurt-Dill Dip
Ingredients:
3 chicken breasts

Marinade:
1 tbsp fresh lemon juice
1 tbsp olive oil
2 cloves garlic, finely minced
1/2 tsp oregano
1/2 tsp cumin
salt & pepper

Yogurt-Dill Dip:
1 cup 0% fat plain Greek yogurt
1/4 cup grated cucumber (blot with a paper towel)
2 cloves garlic, finely minced
1 tbsp olive oil
1 tbsp fresh lemon juice
1 tbsp freshly chopped dill
1/2 tsp each cumin & oregano
1/8 tsp cayenne pepper
salt & pepper

Greek Salad:
1/2 large English cucumber, chopped into 1 inch pieces
1 green bell pepper, chopped into 1 inch pieces
1 red bell pepper, chopped into 1 inch pieces
1/4 red onion, chopped into 1/2 inch pieces
1 cup grape tomatoes, quartered
1/2 head of romaine lettuce
1/2 cup feta, crumbled
1 tbsp fresh lemon juice

Pitas for serving (heated, then buttered and rub a cut side of a clove of garlic on it)

Method:
First prepare the marinade in a glass bowl and add chicken breasts.  Set aside while you are preparing the rest of the meal.

In another bowl, combine all of the yogurt-dill dip ingredients.  Set aside.

This is pretty easy so far, hey?

Chop all your vegetables and combine in a large bowl.  Add the lemon juice and the feta.  Set aside.  Heat up your indoor grill - or if you don't live in Canada, how bout the BBQ?  Grill the chicken breasts for about 10 mins or until done, remove to a plate and tent with tin foil for about 5 mins.  Slice diagonally.

Prepare the romaine lettuce by chopping and arrange in your bowls or plates.  Top with the salad mixture, then the chicken breast and a dollop of dip.  Serve with pitas if you like!!  Super easy!!