Grilled Rosemary Chicken With Cucumber Relish

Name: Grilled Rosemary Chicken With Cucumber Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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); ¼ cup red onion, finely chopped; 1 tablespoon fresh parsley, chopped; 2 teaspoons olive oil; ½ teaspoon table salt; ¼ teaspoon fresh ground black pepper

Servings: persons

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)
¼ cup red onion, finely chopped
1 tablespoon fresh parsley, chopped
2 teaspoons olive oil
½ teaspoon table salt
¼ teaspoon fresh ground black pepper

1
In a medium bowl, combine 1 1/2 cups yogurt, 2 chopped garlic cloves, rosemary and lemon juice.
2
Add chicken and let mixture marinate at least 15 minutes, or preferably overnight.
3
Coat stove top grill pan (or broiler pan) with cooking spray.
4
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.
5
(Or, preheat broiler on high and broil chicken and peppers, turning once, until chicken is cooked through, about 3 to 4 minutes per side.
6
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.
7
Serve relish over chicken.
8
Yields about 1 1/2 cups of chicken/pepper mixture and 1/2 cup of relish per serving.
9
P.S.
10
You can leave the chicken breasts whole when cooking, but they will take five to ten minutes longer than what's above.
11
Also, they'll cook longer (when whole) than the peppers, so watch that the peppers don't burn!
12
You can also cook this outdoors on the grill.

411

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Grilled Rosemary Chicken With Cucumber Relish falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!