Ingredients:
1 cup plain yogurt ( low-fat or non-fat)
1 lemons, juice and zest of
1 garlic cloves, minced
10 basil leaves, chopped
4 boneless skinless chicken breasts
1 tablespoon olive oil
1/2 cup finely chopped yellow onions
1 garlic cloves, minced
salt
fresh ground black pepper
1 cup roasted red peppers, chopped
1 tablespoon balsamic vinegar
10 basil leaves, chopped
1 cup arugula leaves
4 small loaf focaccia bread, sliced in half
Directions:
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.
Servings: 4
Time preparation: 15 min.
Time total: 30 min.