Weight Watchers Grilled Rosemary Chicken and Red Peppers with Cucumber Relish

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Nutritional Info
  • Servings Per Recipe: 4
  • 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


This takes some time but I LOVE this recipe. This takes some time but I LOVE this recipe.
Number of Servings: 4


    1 lb. uncooked boneless, skinless chicken breast, cut into 1.5 inch pieces
    2 cup plain fat-free yogurt, Greek style recommended, divided
    3 medium garlic cloves, finely chopped, divided
    4 Tbsp rosemary, fresh, leaves, finely chopped
    4 Tbsp fresh lemon juice
    1 spray cooking spray
    2 large sweet red peppers, cut into 1.5 inch pieces
    1 large cucumber, cut into 1/4 inch pieces (do not peel)
    1/4 cup red onion, finely chopped
    1 Tbsp fresh parsley, fresh, chopped
    2 tsp olive oil
    1/2 tsp table salt
    1/4 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.