Grilled Rosemary Chicken and Red Peppers with Cucumber Relish
1
Points®
Total time: 55 min • Prep: 30 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
The yogurt marinade is infused with the fresh flavours of garlic, rosemary, and lemon. It can be made ahead and it also helps the chicken stay juicy. We call for Greek yogurt in the marinade, which is a healthier alternative to the typical sour cream. Leftovers make tasty pita sandwiches.
Ingredients
Cooking spray
4 spray(s)
Plain fat free yogurt
2 cup(s), Greek-style recommended, divided
Fresh lemon juice
4 tbsp(s)
Garlic
3 clove(s), large, finely chopped, divided
Rosemary
2 tbsp(s), fresh, leaves, finely chopped
Uncooked boneless skinless chicken breast
1 pound(s), cut into 1 1/2-inch pieces
Cucumber
1 large, English or Hot House, cut into 1/4-inch pieces (do not peel)
Red onion
¼ cup(s), sliced, finely chopped
Fresh parsley
1 tbsp(s), fresh, chopped
Olive oil
2 tsp(s)
Table salt
½ tsp(s)
Black pepper
¼ tsp(s)
Red bell pepper
2 large, quartered
Instructions
1
In medium bowl, whisk 1 1⁄2 cups yogurt, lemon juice, 2 chopped garlic cloves, and rosemary. Mix in chicken. Marinate at room temperature for 15 minutes, or cover and refrigerate up to overnight.
2
Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.
3
In medium bowl, combine cucumber, onion, parsley, oil, salt, black pepper, and remaining 1⁄2 cup yogurt and 1 chopped garlic clove for cucumber relish.
4
Grill chicken and bell peppers, turning once, until chicken is cooked through, instant-read thermometer inserted into centers registers 165°F, and peppers are charred in spots, 3 to 4 minutes per side. Coarsely chop chicken and bell peppers. Serve with relish.
5
Serving size: 1 1/2 cups chicken and peppers and 1/2 cup relish
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