Grilled Chicken with Lemon-Cucumber Relish

I started doing yoga on Mondays with my friend Debbie. I love it. The instructor sends out weekly emails to those in the class with the pose of the week, health articles and recipes. This past week I tried the recipes below and it was very tasty! 

Grilled Chicken with Lemon-Cucumber Relish

• 4 skinless, boneless chicken breast halves (1-1/2 pounds)

• 1 tablespoon olive oil

• 2 teaspoons ground cumin

• 1/2 teaspoon salt

• 1/4 teaspoon cracked black 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

• 2 tablespoons lemon juice

• 2 cloves garlic, minced

• 1/3 cup nonfat plain Greek yogurt

• 1 tablespoon honey

• 1 tablespoon milk

Directions

1. 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 (170 degrees F), turning once.
2. 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.
3. To serve, top chicken with Lemon-Cucumber Relish. Drizzle with yogurt sauce. Makes 4 servings.

My husband had already grilled the chicken breast, plain, so I skipped head to making the relish and the sauce. It was easy to make but a little time consuming. I used a hand food chopper for the cucumbers and onions and diced the tomatoes with a knife. And despite my lack of interesting plain, Greek yogurt, adding in the honey and milk changed the consistency to more of a sauce than sour cream texture. Worked perfectly!

I can’t wait to hear if you try it and like it, too! Let me know!