Ingredients
-
1 cup plain yogurt (low-fat or non-fat)
-
1 lemon, juice and zest of
-
10 basil leaves, chopped
-
4 boneless skinless chicken breasts
-
1 tablespoon olive oil
-
1/2 cup finely chopped yellow onion
-
salt
-
fresh ground black pepper
-
1 cup roasted red pepper, chopped
-
1 tablespoon balsamic vinegar
-
10 basil leaves, chopped
-
1 cup arugula leaf
-
4 small loaf focaccia bread, sliced in half
-
1 garlic clove, minced
-
1 garlic clove, minced
Instructions
- Mix the (first 4 ingredients) 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.
- 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 preheat the grill to high heat.
- Remove the chicken from the marinade and discard the marinade.
- Season the chicken with salt and pepper.
- 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 sandwiches spread 4 halves 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.