Grilled Chicken and Peppers
It’s time to savor the final weeks of summer. The August issue of Real Simple magazine offers tips to do just that, including a very easy grilling recipe. Their Grilled Chicken and Pepper Salad has Greek-inspired flavors, with pitas and a dressing/marinade that features yogurt, garlic and lemon zest. With many recipes, I have found ways to substitute ingredients for what I have on hand. I did the same with this one.
The first step of the recipe is using a blender to make the dressing/marinade. Simply process 1 1/4 cups plain whole-milk yogurt (I substituted plain Greek yogurt), 1 cup of packed fresh flat-leaf parsley leaves (I substituted fresh cilantro leaves), a clove of garlic, and 1 teaspoon lemon zest plus 3 tablespoons fresh lemon juice. Put half of the mixture in a bowl and add 4 boneless, skinless chicken breasts (I substituted a pound of chicken tenders). To the other half, which is your dressing, stir in 1 tablespoon olive oil and 1/2 teaspoon salt.
Let the chicken marinate at room temperature for about 15 minutes while you preheat your grill to high and oil the grates. Grill the chicken, covered, turning once, about 6 minutes per side. Transfer to a cutting board and let rest for about 10 minutes.
As the chicken cooks, toss the peppers, onion and remaining tablespoon of olive oil in a large bowl. Then grill the vegetables for about five to seven minutes, until charred and softened.Grill the pitas until warmed through and toasted, about two minutes per side.
Serve the chicken and vegetables atop salad greens with the reserved yogurt dressing and pitas.