1 cup nonfat yogurt
1 teaspoon lemon rind, grated
1 tablespoon lemon juice
1 clove garlic, minced
pinch salt and pepper
4 chicken breast, no skin, no bone
In large shallow dish, whisk together yogurt, lemon rind and juice, garlic, salt and pepper. Add chicken breasts and turn to coat with yogurt mixture. Cover and refrigerate for at least 1 hour or overnight.
Remove excess yogurt from chicken and discard. Place chicken breasts on greased grill over medium-high heat. Close lid and grill, turning once, for about 12 minutes or until no longer pink inside.
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