Ingredients:

2 limes (juice and zest)
2 garlic cloves, minced
1/2 cup plain yogurt
salt and pepper, to taste
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
1 large red onion, sliced
2 tablespoons vegetable oil
4 hoagie rolls
1/2 pound sharp Provolone cheese, sliced
1/2 cup flavorful greens, such as arugula or sprouts
Italian red pepper flakes

Preparation:

To marinate chicken: In a bowl, combine lime juice and zest, garlic, yogurt, salt and pepper. Cover chicken breasts with mixture and marinate at least 4 hours or overnight.

Sauté onions in oil until soft; set aside.

Grill chicken about 6 minutes on each side or until tender. Slice hoagie rolls lengthwise and toast until lightly brown. Immediately place slices of sharp Provolone on the rolls. Top with greens. Slice hot chicken into strips and layer on top of the greens. Top with sautéed onions and sprinkle with red pepper flakes.

By Chef Dawn Conrad MS,RD,LN
Midwest Dairy Council