The recipe is for 1 serving, but it will expand. Just figure 1 chicken breast per person and multiply everything else accordingly. We did this on the grill initially and it worked great.
Ingredients:
1/4c low fat greek yogurt (1/2 individual container)
2 tsp lemon juice
2 tsp chopped fresh dill (or 1 tsp dried)
1 boneless, skinless chicken breast cut into 1.5in pieces
1c baby arugula
3/4c (~1 ear) corn kernels
olive oil and a bit more lemon juice to dress salad
salt and pepper to taste
Combine yogurt, lemon juice, and dill. Season with salt and pepper. Add chicken and stir to coat. Cover and refrigerated 1 hour, or up to overnight.
Heat broiler with rack in top position. Tread marinated chicken on metal skewers and place on a wire rack set on a rimmed baking sheet. Broil chicken, turning occasionally, until cooked through and dark brown in spots - about 10-12 minutes.
Meanwhile toss arugula and corn and drizzle with lemon and olive oil.
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