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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix yoghurt, 2 teaspoons of lemon juice,honey, the Greek seasoning and mint in a bowl. | 2. Add the chicken tenderloins and ensure the chicken is thoroughly coated with the yogurt mixture. Refrigerate covered for about 20 minutes. | 3. Preheat a barbecue grill on mediumlow heat. Remove chicken from marinade and lightly with a cooking spray oil. If your barbeque or grill plate is too high your chicken may burn due to the honey in the marinade. | 4. Barbecue the chicken 2 to 3 minutes each side, or until just cooked through. | 5. While the chicken is cooking, combine the baby spinach leaves, capsicum, cucumber, sprouts, feta and olives in a bowl. Toss to combine. Divide salad among plates. | 6. Top the salad with the cooked chicken tenderloin pieces. Drizzle with the remaining 2 1/2 tablespoons lemon juice. Season with pepper. Serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
greek yogurt	2	tablespoons	low fat	-	-	-	-
lemon	1			1.2808	0.4116	0.0486	0.0132
honey	1	tablespoon		-	-	-	-
greek seasoning	1	tablespoon		89.0	0.0	19.8	0.5
mint leaf	2	tablespoons	chopped	89.0	0.0	19.8	0.5
chicken tenderloin	500		trimmed	664513.6123	46017.0007	40959.4397	35108.0912
baby spinach leaf	100	g		89.0	0.0	19.8	0.5
red capsicum	100		roasted sliced bottled	89.0	0.0	19.8	0.5
cucumber	1		chopped	15.96	2.8728	0.7847	0.2128
snow pea sprout	50	g		89.0	0.0	19.8	0.5
feta cheese	75	g	crumbled reduced fat	198.0	3.0675	10.6575	15.96
kalamata olive	1/2	cup		89.0	0.0	19.8	0.5

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.