Grilled rosemary chicken and red peppers with cucumber relish

Grilled Rosemary Chicken & Red Peppers with Cucumber Relish

Points® value
Total Time
55 min
30 min
10 min
The yogurt marinade is infused with the fresh flavors 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.


Cooking spray

4 spray(s)

Plain fat free yogurt

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

Fresh lemon juice

4 Tbsp


3 clove(s), finely chopped, divided


2 Tbsp, fresh, leaves, finely chopped

Uncooked boneless skinless chicken breast

1 pound(s)


1 large, English or hothouse, unpeeled, cut into 1⁄4-inch pieces

Red onion

¼ cup(s), sliced, finely chopped

Fresh parsley

1 Tbsp, fresh, chopped

Olive oil

2 tsp

Table salt

½ tsp

Black pepper

¼ tsp, freshly ground

Red bell pepper

2 large, quartered


  1. In medium bowl, whisk 11⁄2 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: 11/2 cups chicken and peppers and 1/2 cup relish