Description
A nutritious high protein tomato soup with grilled chicken and Greek yogurt.
Ingredients
Scale
- 8–10 boneless, skinless chicken thighs
- 1 cup Greek yogurt (plain, full-fat)
- 3–4 sprigs fresh dill, chopped
- 1 shallot, minced
- 3 tablespoons minced garlic
- 1 lemon, juiced and zested
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon paprika
- 1 tablespoon dried oregano
Instructions
- Pat dry the chicken thighs with a paper towel if needed and set aside.
- In a mixing bowl, combine Greek yogurt, dill, shallots, garlic, lemon juice and zest, salt, pepper, paprika, and oregano. Add the chicken and toss to coat thoroughly. Cover and refrigerate for at least 1 hour, preferably overnight for maximum flavor.
- Preheat grill to 400°F (200°C). Place chicken thighs on the grill, smooth side down. Discard any leftover marinade. Grill 8–10 minutes per side, flipping halfway, keeping the lid closed between flips.
- Remove chicken and let rest for 5 minutes, optionally covered with foil. Serve warm with your favorite sides.
Notes
- For best results, marinate overnight.
- Adjust seasoning to taste.
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Category: Soup
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 326 kcal
- Sugar: 3 g
- Sodium: 804 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 50 g
Keywords: High Protein Tomato Soup