Lunch Recipe

Prepare the marinade and chicken

Pound each chicken breast to an even thickness (about 1/2 inch) using a meat mallet or rolling pin inside a plastic bag. In a bowl combine 2 tbs olive oil, 1 tbs fresh lemon juice, minced garlic (2 cloves), 2 tbs chopped parsley, 1 tsp dried oregano, 1 tsp salt and 1 tsp black pepper. Add the chicken, coat well, and let marinate for at least 15 minutes at room temperature or up to 2 hours refrigerated.

Cook the chicken

Preheat a grill pan or skillet over medium-high heat and lightly oil the surface. Remove chicken from marinade and shake off excess. Grill for 4-6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Transfer to a cutting board and let rest 5 minutes, then slice thinly for sandwiches.

Prepare bread and assemble

Split the rolls and brush cut sides lightly with 1 tsp olive oil. Toast on the grill pan or under a broiler until golden (1-2 minutes). Spread about 2 tbs of the Lemon-Garlic Yogurt on each bottom half of the roll. Layer baby spinach (about 1/2 cup per sandwich), sliced grilled chicken, tomato slices, and a few red onion rings. Top with the other half of the roll and press gently. Repeat for second sandwich.

In a small bowl combine 1/2 cup plain Greek yogurt, 1 tsp lemon zest, 1 tsp lemon juice, 1/2 clove minced garlic, 1/4 tsp salt and 1/4 tsp black pepper. Stir until smooth. Taste and adjust seasoning. Refrigerate until ready to use.

In a large bowl combine 3 cups mixed greens, 1/2 cup thinly sliced cucumber and 1/2 cup halved cherry tomatoes. Whisk together 1 tbs olive oil, 1 tsp red wine vinegar, 1/4 tsp salt and 1/4 tsp black pepper; drizzle over salad and toss gently to combine. Serve alongside sandwiches.