Let’s start with the marinade for our chicken!
In a bowl combine 1 cup of plain greek yogurt…
1/3 cup of dijon mustard…
1/4 cup of honey…
Tip: Spray the inside of your measuring cup with a touch of cooking spray before you measure out your honey. Now your honey will slide right out instead of sticking to the inside!
And 1 tablespoon of worcestershire sauce.
Time to prep the chicken!
Grab a few boneless, skinless chicken breast and slice them in half. Now you have two perfect chicken patties for your sandwiches!
Combine your sliced chicken breast and marinade in a large ziplock and allow those two to hang out together in the fridge for at least four hours.
Don’t forget to reserve 1/4 of your marinade for later! You’ll see why in a bit…
4 hours later go ahead and heat up your grill or a grill pan.
Allow your chicken to cook for 6-8 minutes on each side over medium heat or until your chicken is cooked through.
While our chicken is grilling let’s throw a few slices of cheddar on our buns and toast them!
Time to assemble our sandwiches!
Some butter lettuce, a few slices of tomato, and a good smear of the marinade we saved earlier!
Now all we need is a quick side salad and dinner is served! I’ve been loving the Southwest chopped salad from Taylor Farms! It comes with everything, including a creamy cilantro dressing. All I added was the bowl!
Time to hop out of the pool beacuse dinner (or lunch) is ready!
P.S. Happy Fathers day to the two most important dads in my life. I love this photo for a million reasons, my dad’s smile being one them. I also love Ryan’s ridiculous bleach blond hair! Seriously babe, what were we thinking?! Ha!
- Serves 6
- 3 chicken breast, sliced
- 1 cup plain greek yogurt
- 1/3 cup mustard
- 1/4 cup honey
- 1 tablespoon worcestershire sauce