Main dish

Chicken Yogurt with Pesto and Tomato

398 Calories / serving

Serves 1

20 mins to Preparation and 40 mins to Cook


  • 1/2 cup of 135g Meiji Natural Low Fat Yogurt
  • 300 g chicken breast
  • 2 tbsp. mince garlic
  • 1 tbsp. italian seasoning
  • 2 tbsp. basil pesto
  • 2 tbsp. lemon juice
  • 1/2 cup fresh tomato
  • 4 slices of mozzarella cheese
  • 1/2 tsp. salt and pepper


Step 1

Combine Meiji Natural Low Fat Yoghurt, mince garlic, Italian seasoning, salt and pepper in a small mixing bowl. Then, add chicken breasts into a zip lock bag pour the marinate sauce in a bag. Refrigerate for at least 30 minutes or overnight.

Step 2

When ready to cook, remove the chicken from refrigerator. Then, grill chicken over medium high heat for about 6-8 minutes on each side .Top pieces of chicken with mozzarella cheese and cook another minute until melted.

Step 3

In a small bowl, mix tomatoes and pesto sauce together put a dash of lemon juice and top over the chicken breast. Decorate with fresh basil leaves.