Yogurt Grilled Chicken Breast with Pineapple Roasted Red Pepper Salsa

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.

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.