Weight Watchers Grilled Rosemary Chicken and Red Peppers with Cucumber Relish
- Number of Servings: 4
Ingredients
1 lb. uncooked boneless, skinless chicken breast, cut into 1.5 inch pieces2 cup plain fat-free yogurt, Greek style recommended, divided3 medium garlic cloves, finely chopped, divided4 Tbsp rosemary, fresh, leaves, finely chopped4 Tbsp fresh lemon juice1 spray cooking spray2 large sweet red peppers, cut into 1.5 inch pieces1 large cucumber, cut into 1/4 inch pieces (do not peel)1/4 cup red onion, finely chopped1 Tbsp fresh parsley, fresh, chopped2 tsp olive oil1/2 tsp table salt1/4 tsp black pepper
Place chicken in a medium bowl and add 1.5 cups of yogurt, 2 chopped garlic cloves, rosemary and lemon juice; let mixture marinate at least 15 minutes or up to overnight
Coat a stove top grill pan with cooking spray. Place grill pan over medium-high heat and cook chicken and red peppers, turning once, until chicken is cooked through, about 3 to 4 minutes per side.
Meanwhile, to make relish, combine cucumber, onion, remaining 1/2 cup of yogurt, remaining garlic, parsley, oil, salt and black pepper in a medium bowl; serve relish over chicken. Yields about 1.5 cups of chicken/pepper mixture and 1/2 cup of relish per serving.
Number of Servings: 4
Recipe submitted by SparkPeople user JENCPOLLACK.
Coat a stove top grill pan with cooking spray. Place grill pan over medium-high heat and cook chicken and red peppers, turning once, until chicken is cooked through, about 3 to 4 minutes per side.
Meanwhile, to make relish, combine cucumber, onion, remaining 1/2 cup of yogurt, remaining garlic, parsley, oil, salt and black pepper in a medium bowl; serve relish over chicken. Yields about 1.5 cups of chicken/pepper mixture and 1/2 cup of relish per serving.
Number of Servings: 4
Recipe submitted by SparkPeople user JENCPOLLACK.
Nutritional Info Amount Per Serving
- Calories: 237.5
- Total Fat: 3.1 g
- Cholesterol: 65.1 mg
- Sodium: 407.7 mg
- Total Carbs: 14.9 g
- Dietary Fiber: 2.7 g
- Protein: 37.4 g
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