Yogurt Grilled Chicken Breast with Pineapple Roasted Red Pepper Salsa
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 391
- Total Fat
- 15
- Saturated Fat
- 3
- Carbohydrates
- 23
- Dietary Fiber
- 1
- Sugar
- 19
- Protein
- 40
- Cholesterol
- 129
- Sodium
- 792
- Total: 1 hr 25 min
- Prep: 15 min
- Inactive: 1 hr
- Cook: 10 min
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.