Yogurt Grilled Chicken Breast with Pineapple Roasted Red Pepper Salsa
Yogurt Grilled Chicken Breast with Pineapple Roasted Red Pepper Salsa
1 cup yogurt
1/4 cup extra-virgin olive oil
2 garlic cloves, chopped
1 teaspoon dried basil
1 teaspoon dried oregano
1 lemon, zested
2 teaspoons salt
1 teaspoon hot sauce
6 (6-ounce) boneless, skinless chicken breasts
Lemon slices, for garnish
Roasted Red Pepper Pineapple Salsa, recipe follows
Mix the yogurt, olive oil, garlic, basil, oregano, lemon zest, salt and hot sauce together in a large bowl. Add the chicken and toss well to coat. Refrigerate for 1 hour.
Preheat a cast iron grill pan over high heat for 4 to 5 minutes or preheat an outdoor grill. Place the chicken on the grill and cook for 4 minutes per side, until the chicken is firm to the touch.
Platter and garnish with lemon slices. Serve warm or at room temperature with salsa on the side.
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