Mmmm . . .

We tried a great new recipe tonight. Here it is:

Grilled Rosemary Chicken and Red Peppers with Cucumber Relish

2 c. plain fat-free yogurt, divided (Greek-style recommended)
3 medium garlic cloves, finely chopped, divided
2 Tbsp. fresh rosemary, finely chopped
4 Tbsp. fresh lemon juice
1 lb. chicken breasts, cut into 1 1/2 inch pieces
2 large sweet red peppers, cut into 1 1/2 inch pieces
1 large cucumber, diced
1/4 c. red onion, diced
1 Tbsp. fresh parsley, chopped
2 tsp. olive oil
1/2 tsp. salt
1/4 tsp. black pepper

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

Grill or broil chicken and peppers--about 3 to 4 minutes on each side.

Meanwhile, to make relish, combine cucumber, onion, remaining 1/2 c. yogurt, remaining garlic clove, parsley, oil, salt and black pepper in a medium bowl. Serve relish over chicken and peppers. Yields about 1 1/2 c. of chicken/ pepper mixture and about 1/2 c. relish per serving. (5 points per serving)

This was pretty fast and easy and it was delicious. I realized while I was typing, however, that I forgot to add the garlic to the relish. It was still great! Leftovers would taste great in a pita or wrap the next day.


It kind of reminded me of this recipe that I tried a few months ago, which was also really yummy and fast.


Greek Chicken Kabobs

1/2 cup KRAFT Greek Vinaigrette Dressing (I used a generic brand)
2 Tbsp. mayonnaise
1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1 medium red onion, cut into small wedges
1 medium lemon, halved

COMBINE dressing and mayo; pour into large resealable plastic bag. Add chicken; seal bag. Turn bag over several times to evenly coat chicken with the dressing mixture. Refrigerate at least 20 min. or up to 2 hours to marinate.

PREHEAT grill to medium-high heat. Remove chicken from marinade; discard bag and marinade. Thread chicken and onions alternately onto 16 wooden skewers.

GRILL 8 to 10 min. or until chicken is cooked through, turning occasionally. Meanwhile, place lemon, cut-sides down, on grill grate next to kabobs. Squeeze lemon juice over kabobs just before serving.

Enjoy!