Ww Grilled Rosemary Chicken And Red Peppers With Cucumber Relish Recipe

Ingredients

1 pound uncooked boneless, skinless chicken breast(s), cut into 1 1/2-inch pieces

2 cup plain fat-free yogurt, Greek-style recommended, divided

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

2 Tbsp rosemary, fresh, leaves, finely chopped

4 Tbsp fresh lemon juice

1 serving cooking spray (5 one-second sprays per serving)

2 large sweet red pepper(s), cut into 1 1/2-inch pieces

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

1/4 cup red onion(s), finely chopped

1 Tbsp parsley, fresh, chopped

2 tsp olive oil

1/2 tsp table salt

1/4 tsp black pepper, freshly ground

Preparation

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.

Coat a broiler pan or a stove top grill pan with cooking spray. Place grill pan over medium-high heat and cook chicken and red 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.

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