2poundsboneless, skinless chicken breast filets (4)
Sauce
1/4cupmayonnaisereduced-fat ok
1/4cupplain Greek yogurt or sour cream**
1teaspoonCajun seasoning
1/4teaspoondried parsley
1/4teaspoonTabasco SauceI like to use the Chipotle Tabasco Sauce
1/8teapsoondried dill weed
1/8teaspooncumin
1cupshredded Colby jack cheese
Pico de gallo
Instructions
Whisk together the water, teriyaki sauce, lime juice, garlic, liquid smoke, garlic salt, and ginger.
Coat chicken in mixture, and marinate for at least 2 hours.
Whisk together the mayonnaise, yogurt, Cajun spice, parsley, hot sauce, dill week, and cumin. Cover, and chill until ready to use.
Preheat oven to broil.
Discard marinade.
Grill the marinated chicken breasts for 5-10 minutes per side, or until cooked through.
Place grilled chicken on a baking sheet.
Brush grilled chicken with reserved dressing, sprinkle with cheese, and broil until cheese has melted, about 1-3 minutes.
Serve topped with pico de gallo.
Notes
*Recipe nutrition facts are estimates. Estimate does not account for discarded marinade. **Non-fat Greek yogurt will work, but I don't recommend using non-fat sour cream.