Ingredients
- 1 spray Frylight (or similar) cooking spray
- 2 teaspoons olive oil
- 1 teaspoon red wine vinegar
- 1 teaspoon chopped fresh dill weed
- 1 lb (450g) raw, boneless, skinless chicken breasts
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 2 romaine leaves, cut in half
- 4 toasted light hamburger buns
- 1/2 tomato, cut into 4 slices
- 1/4 teaspoon garlic powder
- 1/8 teaspoon black pepper
- 3 oz (85g) crumbled feta cheese
- 1 tablespoon nonfat milk
- 1 tablespoon minced raw red onion
Method
- Coat the grill with cooking spray and preheat to medium-high.
- You can use a grill pan if you prefer.
- Pound the chicken until it is 1/4 inch thick then put it on a baking sheet.
- Stir the oil with the garlic powder, dill weed, vinegar, oregano, salt and pepper.
- Pour this slowly over the chicken and flip to coat the other side too.
- Let it marinate for 10 minutes.
- Mash the cheese with the red onion and milk, using a fork.
- Grill the chicken, flipping it once, until cooked through.
- Expect this to take 2 or 3 minutes per side.
- Put the chicken on the toasted bun bottoms and spread the feta cheese mixture over each one.
- Top with romaine and tomato, then put the bun tops on and serve while still warm.
Notes
Each serving gives you 8 WW points plus (pro points)