Southwestern Grilled Chicken With Yogurt Salsa
Ingredients
1 (8 oz.) container plain low-fat yogurt
2 cans (4 oz. each) sliced mild green chiles (drained)
1 lb. chicken breasts (boned and skinned)
1 Tbsp. reduced calorie mayonnaise
1/4 C. scallions or green onions (minced)
1 tsp. ground cumin
1 tsp. salt
1 each red, green, yellow sweet bell peppers (cut in 1/6th)
Cooking Instructions
In medium bowl, combine yogurt, scallions, green chiles, cumin and salt. Remove and refrigerate 2/3 cup yogurt mixture for Yogurt Salsa. With fork tines pierce chicken liberally on both sides; add to bowl with yogurt mixture, turning to coat both sides. Marinate 15 minutes. To cook over coals, place chicken and peppers on rack 3 to 4 inches from medium hot coals. Grill, turning once, until chicken is cooked through and peppers are crisp-tender, about 10 minutes. Meanwhile, prepare Yogurt Salsa by stirring mayonnaise into reserved 2/3 yogurt mixture; place in small serving bowl. To serve, slice each breast into 1/2 inch thick slices. Arrange chicken and peppers on individual serving plates. Serve with Yogurt Salsa. Serves 4.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)