Juicy Grilled Chicken with Greek Yogurt Dip

Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1 tablespoon olive oil
• Salt, to taste
• Black pepper, to taste
• 1 cup Greek yogurt
• 4 oz feta cheese, crumbled
• 1 clove garlic, minced
• 1 tablespoon red wine vinegar
• 1 tablespoon fresh dill, chopped
• Salt, to taste
• 2 tablespoons extra virgin olive oil
• 1/4 cup Kalamata olives, chopped
• Pita bread, for serving

Instructions

1. Pound chicken breasts to 1/2 inch thickness.
2. Remove chicken from the refrigerator 30 minutes before cooking.
3. Drizzle chicken with avocado oil, season with salt and pepper on both sides.
4. Heat a grill pan or cast iron skillet over medium-high heat.
5. Oil the grates of the grill pan.
6. Sear chicken for 3-4 minutes per side, until grill marks appear and chicken is cooked through (internal temperature of 165°F).
7. Remove chicken from pan and let rest for 8-10 minutes.
8. While chicken is resting, prepare the dip: In a bowl, combine Greek yogurt, crumbled feta, minced garlic, red wine vinegar, and dill.
9. Season with salt to taste.
10. Stir in olive oil.
11. Crumble Kalamata olives and add to the dip.
12. Slice the rested chicken breasts.
13. Serve the sliced chicken with the dip and warm pita bread.