Yogurt Grilled Chicken Breast with Pineapple Roasted Red Pepper Salsa

Total Time:
1 hr 25 min
Prep:
15 min
Inactive:
1 hr
Cook:
10 min

Yield:
6 servings
Level:
Easy

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
  • 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
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:
  • Place all the ingredients in a small mixing bowl and mix well. Place in a decorative bowl and serve.


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