Monday, May 20, 2013

grilled chicken with lemon-cucumber relish

This was so good we had it two nights as a row.  Not leftovers; I made it fresh two nights in a row.  My husband and oldest LOVED it.  It's incredibly healthy and flavorful.  I love it when those two adjectives collide.  A very nice springtime or summertime entree.

grilled chicken with lemon-cucumber relish (slightly adapted from Better Homes & Gardens, May 2013)
4 skinless, boneless chicken breast halves
1 to 2 tablespoons olive oil
2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon cracked pepper
1 medium seedless cucumber, chopped (2 1/2 cups)
1 large tomato chopped (1 cup)
1/4 cup finely chopped onion
1/2 teaspoon finely shredded lemon peel (I omitted)
1 tablespoon lemon juice
2 cloves garlic, minced
1/2 cup nonfat plain Greek yogurt
1 tablespoon honey
1 tablespoon milk

Brush chicken breast halves with olive oil; sprinkle with ground cumin, salt and pepper.  Grill on a covered grill directly over medium heat for 12 to 15 minutes until done, turning once.
Meanwhile, for lemon-cucumber relish, in a medium bowl combine cucumber, tomato, onion, lemon peel, lemon juice and garlic; stir to combine.
In a small bowl, combine yogurt, honey, and milk; stir to combine.  Makes 4 servings.

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