Grilled Rosemary Chicken With Cucumber Relish

Ingredients

• 2 cups plain fat-free yogurt, Greek style recommended, divided
• 3 medium garlic cloves, minced, divided
• 2 tablespoons fresh rosemary leaves, finely chopped
• 1 teaspoon lemon zest
• 4 tablespoons fresh lemon juice
• 1 teaspoon sea salt
• 1 lb uncooked boneless skinless chicken breast, cut into 1 1/2-inch pieces
• cooking spray
• 2 large sweet red peppers, cut into 1 1/2-inch pieces
• 1 large cucumber, seeded and cut into 1/4-inch pieces (do not peel)
• 1/4 cup red onion, finely chopped
• 1 tablespoon fresh parsley, chopped
• 2 teaspoons olive oil
• 1/2 teaspoon table salt
• 1/4 teaspoon fresh ground black pepper

Directions

1. 1

   In a medium bowl, combine 1 1/2 cups yogurt, 2 chopped garlic cloves, rosemary and lemon juice. Add chicken and let mixture marinate at least 15 minutes, or preferably overnight.

2. 2

   Coat stove top grill pan (or broiler 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, preheat broiler on high and broil chicken and peppers, turning once, until chicken is cooked through, about 3 to 4 minutes per side.

3. 3

   Meanwhile, to make relish, in a medium bowl, combine cucumber, onion, remaining 1/2 cup of yogurt, remaining chopped garlic clove, parsley, oil, salt and pepper. Serve relish over chicken. Yields about 1 1/2 cups of chicken/pepper mixture and 1/2 cup of relish per serving.

4. 4

   P.S. You can leave the chicken breasts whole when cooking, but they will take five to ten minutes longer than what's above. Also, they'll cook longer (when whole) than the peppers, so watch that the peppers don't burn! You can also cook this outdoors on the grill.