Weight Watchers Grilled Rosemary Chicken and Red Peppers with Cucumber Relish

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.