Photo of Grilled Rosemary Chicken With Red Pepper-Cucumber Relish by WW

Grilled Rosemary Chicken With Red Pepper-Cucumber Relish

5
1
1
SmartPoints® value per serving
Total Time
38 min
Prep
30 min
Cook
8 min
Serves
4
Difficulty
Easy
Whip up a double batch of this delicious, Greek-inspired chicken dish and invite the neighbours over (although keeping the leftovers for yourself is great, too)!

Ingredients

Uncooked boneless skinless chicken breast(s)

1 pound(s), cut into 1 1/2-inch pieces

Plain fat free yogurt

2 cup(s), Greek-style recommended, divided

Garlic clove(s)

3 clove(s), medium, finely chopped, divided

Rosemary

2 Tbsp, fresh, leaves, finely chopped

Fresh lemon juice

4 Tbsp

Cooking spray

1 spray(s)

Sweet red pepper(s)

2 large, cut into 1 1/2-inch pieces

Cucumber(s)

1 large, English or Hot House, cut into 1/4-inch pieces (do not peel)

Uncooked red onion(s)

¼ cup(s), chopped, finely chopped

Fresh parsley

1 Tbsp, fresh, chopped

Olive oil

2 tsp

Table salt

½ tsp

Black pepper

¼ pinch, freshly ground

Instructions

  1. Place chicken in a medium bowl and add 1 1/2 cups of yogurt, 2 chopped garlic cloves, rosemary and lemon juice. Let mixture marinate at least 15 minutes or up to overnight
  2. Coat a broiler pan or a stove top grill pan with cooking spray. Place grill pan over medium-high heat and cook chicken and peppers, turning once, until chicken is cooked through, about 3 to 4 minutes per side. Or, broil, turning once, until chicken is cooked through, about 3 to 4 minutes per side.
  3. To make relish, combine cucumber, red onion, remaining 1/2 cup of yogurt, remaining chopped garlic clove, parsley, oil, salt and pepper in a medium bowl. Serve relish over chicken. Yields about 1 1/2 cups of chicken and peppers, and 1/2 cup of relish per serving.