1/4 tsp freshly ground black pepperYoghurt salad:
1. Butterfly chicken: place a breast shiny-side up with the tip facing you and the thinner side opposite the hand you cut with. Place your hand on top of the breast. Holding the knife parallel to the work surface, carefully insert it into the thickest part of the breast, drawing it almost all the way through. Spread the 2 halves as if opening a book; press lightly to flatten. Repeat with the other 3 breast halves.
2. Combine chicken, oil, lemon juice, oregano and garlic in a bowl; refrigerate for 1 to 2 hours, turning chicken occasionally.
3. Make yoghurt salad: combine yoghurt, cucumber, dill and garlic.
4. Set up barbecue or grill for medium to hot direct-heat grilling; spray grill rack with cooking oil. Remove chicken from marinade; sprinkle with salt and pepper. Grill each side for 2 to 3 minutes or until chicken is cooked.
5. stir pistachios into yoghurt salad. Place each chicken breast on a serving plate and top with salad. Serve with 1 cup steamed vegies.
1,602 kj (383 cal)
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