From Cooking Light, August 2003. You'll use this recipe in tomorrow's Mediterranean Grilled Chicken, but you can also use it on any other chicken or pork. It can also be mixed with mayonnaise as a sandwich spread.
2 tablespoons chopped fresh rosemary 2 tablespoons plain fat-free yogurt 1/2 teaspoon grated lemon rind 1 tablespoon fresh lemon juice 1 teaspoon minced fresh thyme Pinch of kosher salt 3 garlic cloves, crushed
1. Combine all ingredients. Makes 1/2 cup. Serving size 1 teaspoon. Store rub in refrigerator for up to 3 days.
From Cooking Light, August 2003. You'll use this recipe in tomorrow's Mediterranean Grilled Chicken, but you can also use it on any other chicken or pork. It can also be mixed with mayonnaise as a sandwich spread.
2 tablespoons chopped fresh rosemary
2 tablespoons plain fat-free yogurt
1/2 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1 teaspoon minced fresh thyme
Pinch of kosher salt
3 garlic cloves, crushed
1. Combine all ingredients. Makes 1/2 cup. Serving size 1 teaspoon. Store rub in refrigerator for up to 3 days.