Grilled Rosemary Chicken and Red Peppers with Cucumber Relish

1 lb. boneless chicken breasts
2 cups plain fat-free yogurt, Greek-style recommended, divided
3 medium garlic cloves, finely chopped, divided
2 Tbsp. rosemary, fresh leaves, finely chopped
1/4 cup fresh lemon juice
1 serving cooking spray
2 large sweet red peppers, quartered
1 large English cucumber, cut into 1/4 inch pieces, do not peel
1/4 cup red onion, finely chopped
1 Tbsp. parsley
2 tsp. olive oil
1/2 tsp. salt
1/4 tsp. pepper

1. Place chicken in a refrigerator container.

2. Combine 1 1/2 cups of yogurt, 2 chopped garlic cloves, rosemary and lemon juice. Pour over chicken and marinate for at least 15 minutes or overnight.

3. When ready to cook, coat broiler pan with cooking spray. Arrange chicken and red pepper on broiler pan and broil until chicken is cooked through and red pepper is softened and browned, about 5 minutes per side.

4. Meanwhile, to make relish, combine cucumber, onion, remaining 1/2 cup yogurt, remaining chopped garlic clove, parsley, oil, salt, and black pepper. Serve relish with chicken.

Yield: about 1 chicken breast, 2 red pepper quarters, and 1 cup of relish per serving.

Number of Servings: 4

Recipe submitted by SparkPeople user NLTHURSBY.