Photo: Yogurt Grilled Chicken Breast with Pineapple Roasted Red Pepper Salsa Recipe
Ingredients
- 1 cup yogurt
- 1/4 cup extra-virgin olive oil
- 2 garlic cloves, chopped
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 lemon, zested
- 2 teaspoons salt
- 1 teaspoon hot sauce
- 6 (6-ounce) boneless, skinless chicken breasts
- Lemon slices, for garnish
- Roasted Red Pepper Pineapple Salsa, recipe follows
Directions
Mix the yogurt, olive oil, garlic, basil, oregano, lemon zest, salt and hot sauce together in a large bowl. Add the chicken and toss well to coat. Refrigerate for 1 hour.
Preheat a cast iron grill pan over high heat for 4 to 5 minutes or preheat an outdoor grill. Place the chicken on the grill and cook for 4 minutes per side, until the chicken is firm to the touch.
Platter and garnish with lemon slices. Serve warm or at room temperature with salsa on the side.
Pineapple Roasted Red Pepper Salsa:
- 1 (20-ounce) can crushed pineapple, drained
- 1 jarred roasted red pepper, cut into small dice
- 2 tablespoons chopped parsley leaves
- 1 teaspoon hot sauce
- Pinch salt
Place all the ingredients in a small mixing bowl and mix well. Place in a decorative bowl and serve.
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By chefJCCR
Marlborough,Ma
on April 04, 2013
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It was very easy to prepare and very tasty. My Husband really enjoyed it with a glass of white wine. Thanks!!
By yc81
CA
on May 02, 2012
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It was something different and healthy. My picky 6 yr old thought it was ok. I did use less salt and fresh bell pepper and cilantro instead of parsley.
By cook4u1961
Utica, NY
on January 28, 2012
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Very good-used 1 container of honey greek yogurt mixed with 1 container of vanilla yogurt-marinated the chicken overnight. For the salsa-used cilantro and 1 jalapeno pepper instead of the parsley. The family loved it-will make again.
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