1 cup of greek yogurt (plain)
1/2 cup of basil leaves
1 clove of garlic
2 tsp olive oil
1 tsp lemon juice
1/4 tsp salt
1/4 tsp black pepper
Blend in a food processor until smooth
Spoon into a serving bowl and stir in 5 oil-packed sun dried tomatoes cut into strips.
Season 4 boneless, skinless chicken breasts (1 lb) with 1/2 tsp salt and 1/4 tsp of black pepper.
Coat a grill pan with nonstick cooking spray; cook over medium-high 6 to 7 minutes per side, until cooked through. Serve with aioli and 3 cups cooked orzo or substitute Quinoa.
Adjust according to your customized meal plan