INGREDIENTS

2 tablespoons Italian parsley, finely chopped

2 tablespoons fresh oregano, chopped

1/4 cup dry white wine

1/4 cup extra virgin olive oil

1 lemon, juice and zest of

2 garlic cloves, finely chopped

1 tablespoon black olives, finely chopped

1/2 teaspoon sea salt

1/2 teaspoon fresh ground black pepper

1 1/4 lbs boneless skinless chicken breasts ( 4 )

YOGURT AND GARLIC SAUCE

1 cup plain yogurt

2 tablespoons fresh parsley, finely chopped

1 garlic clove, finely chopped

salt and pepper

DIRECTIONS

1. In a glass dish not too deep, mix all ingredients, except the chicken breasts and yogurt and garlic sauce. Add chicken breasts and flip to coat well. Cover the dish with a plastic wrap and let marinate in the fridge for 2 hours.

2. Set the barbecue to medium-high heat. Put chicken breasts on a greased grill (keep the marinade), close the cover of barbecue and cook for about 7 minutes (baste the chicken breasts with the marinade a few times). Flip the chicken breasts and keep cooking for about 5 minutes or until the chicken is golden and not pink inside. Serve with yogurt and garlic sauce.

3. Yogurt and Garlic Sauce : In a bowl, mix yogurt with parsley, garlic. Add salt and pepper. Cover and put in fridge for at least 4 hours.

4. Enjoy! 

Recipe adapted from Food.com