Here's the skinny:
1 8-ounce carton sour cream >
3/4 cup Yoplait® Fat Free Plain Yogurt
1/4 cup crumbled feta cheese >
1/4 cup thinly sliced green onions
1/2 teaspoon salt >
1/4 teaspoon salt
Nutritional Highlights
270 (before)
150 (after)
15 g (before)
1 1/2 g (after)
8 g (before)
1/2 g (after)
520 mg (before)
250 mg (after)
15 % (before)
10 % (after)
3/4 cup Yoplait® Fat Free Plain Yogurt
1/4 cup thinly sliced green onions
2 teaspoons snipped fresh mint or 1/2 teaspoon dried mint, crushed
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup chopped, seeded cucumber
4 skinless, boneless chicken breast halves (1 to 1 1/4 pounds total)
1/8 teaspoon black pepper
Fresh mint leaves (optional)
1
In a medium bowl combine yogurt, green onions, snipped or dried mint, cumin, salt, and 1/8 teaspoon pepper. Transfer half of the yogurt mixture to a small bowl; set aside. For cucumber-yogurt sauce, stir cucumber into remaining yogurt mixture.
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2
Sprinkle chicken breasts with 1/8 teaspoon pepper.
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3
Place chicken on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 6 minutes. Turn chicken. Broil for 6 to 9 minutes more or until chicken is tender and no longer pink, brushing chicken with reserved yogurt mixture during the last half of broiling.
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4
Serve chicken with the cucumber-yogurt sauce. If desired, garnish with fresh mint.
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Nutritional Information
1 chicken breast half plus 2 tablespoons sauce:
Calories 150 (Calories from Fat 10); Total Fat 1 1/2g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 65mg; Sodium 250mg; Total Carbohydrate 5g (Dietary Fiber 1g, Sugars 4g); Protein 29g
% Daily Value
Vitamin A 3%; Vitamin C 6%; Calcium 10%; Iron 6%
Exchanges
4 Very Lean Meat, 0 Fat
Carbohydrate Choices
