Grilled Chicken Sandwiches with Red Pepper Relish and Basil

This recipe serves:  1 2 4

1/4 cup low-fat or non-fat plain yogurt
juice and zest of 1/4 lemon
1/4 clove garlic, minced
3 basil leaves, chopped
1 small skinless, boneless chicken breast
1 teaspoon olive oil
1/4 large red pepper, seeded and finely chopped
2 tablespoons finely chopped yellow onion
1/4 clove garlic, minced
salt to taste
freshly ground black pepper
1/4 cup roasted red peppers, chopped
1 teaspoon balsamic vinegar
3 basil leaves, chopped
1/4 cup arugula leaves
1 small loaf focaccia bread, sliced in half
For the chicken:
1. Mix the yogurt, lemon juice and zest, garlic and basil together in a large mixing bowl. Add the chicken and coat it evenly with the yogurt mixture. Cover and refrigerate for at least 1 hour or overnight.

For the relish:
2. Meanwhile, prepare the red pepper relish. Heat the olive oil in a small skillet over medium heat. Add the raw red pepper, onion and garlic and season with salt and pepper. Cook until the vegetables soften, about 5 minutes. Add the roasted red peppers and balsamic vinegar and cook for 5 more minutes. Remove from heat, cool and stir in the basil. (This can be stored in the refrigerator for up to 1 week.)

For the chicken:
3. Preheat the grill to high heat.

4. Remove the chicken from the marinade and discard the marinade. (This protects against cross-contamination.) Season the chicken with salt and pepper.

5. Grill the chicken on both sides until it is cooked through, about 6 to 8 minutes per side. Let the chicken cool slightly and slice it on the bias.

For the sandwich:
6. Spread 1 half of the focaccia with some of the red pepper relish, then top with sliced chicken and arugula. Finish the sandwiches with a dollop of relish and the other half of the focaccia.

Serving Size: 1 sandwich

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