Ingredients
4 boneless skinless chicken breasts (5 oz each)
1 large English cucumber
1/2 cup plain non-fat Greek yogurt
2 tbsp olive oil (for marinade and ranch)
1 tsp garlic powder
1 tsp dried dill
1/2 tsp onion powder
1/2 tsp salt
1/2 tsp black pepper
1 tbsp lemon juice
Handful fresh cilantro or parsley (optional)
1 tbsp chives (optional, for garnish)
Instructions
Preheat grill to medium-high heat (375°F)
In a bowl, combine chicken with 1 tbsp olive oil, garlic powder, dill, onion powder, salt, and pepper. Let marinate 15 minutes
Grill chicken 5-6 minutes per side, until juices run clear
Meanwhile, slice cucumber into 1/4″ rounds and refrigerate
Mix Greek yogurt, 1 tbsp olive oil, lemon juice, 1/2 tsp dill, and 1 tsp salt for ranch
Transfer grilled chicken to serving plates with cucumber slices and top with ranch dressing
Notes
Use olive oil instead of buttermilk for the ranch dressing to keep it alcohol-free
For added nutrition, serve with a side of arugula or romaine
Store leftover ranch in an airtight container for up to 3 days
Chicken can be baked in 400°F oven for 20-25 minutes if preferred
- Prep Time: 15
- Cook Time: 15
- Category: Low Calorie Meals
- Method: Grilling
- Cuisine: American
- Diet: Low-Calorie
Nutrition
- Serving Size: 1 plate
- Calories: 220
- Sugar: 1g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 2g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 70mg