by Vince Matteo

Ingredients

• Four boneless chicken breasts
• Two tbsp olive oil, divided
• Two tbsp red wine vinegar, divided
• Three garlic cloves, chopped
• One tbsp dried oregano
• One 6oz container of fat-free plain yogurt
• One tbsp fresh dill
• Two large tomatoes, seeded and chopped
• One large cucumber, seeded and chopped
• 1/2 cup of diced red onion

1. Place the chicken breasts in a one gallon Ziploc bag.
2. In a small bowl, thoroughly combine one tbsp olive oil, one tbsp red wine vinegar, garlic and oregano. Transfer contents to the Ziploc bag and refrigerate for at least 20 minutes, turning once.
3. In a medium bowl, combine tomatoes, cucumber and onion. Refrigerate until needed.
4. In a small bowl, combine one tbsp olive oil, one tbsp red wine vinegar,
   yogurt and dill. Refrigerate until needed.
5. Preheat oven to 350F degrees. Place chicken in a greased 9x13 baking dish and bake for 22 minutes or until center is no longer pink.
6. Place one chicken breast on a plate, top with one tbsp of yogurt mixture and serve with 1/2 cup of tomato and cucumber mixture.

Tip: Slice a thin strip off the opposing sides of the cucumber to expose the seeds and slice the center section to remove.