Grilled Chicken Sandwiches with Red Pepper Relish and Basil
  • For the chicken:
  • 1 cup low-fat or non-fat plain yogurt
  • juice and zest of 1 lemon
  • 1 clove garlic, minced
  • 10 basil leaves, chopped
  • 4 boneless, skinless chicken breasts
  • For the relish:
  • 1 tablespoon olive oil
  • 1 large red pepper, seeded and finely chopped
  • 1/2 cup finely chopped yellow onion
  • 1 clove garlic, minced
  • salt to taste
  • freshly ground black pepper
  • 1 cup roasted red peppers, chopped
  • 1 tablespoon balsamic vinegar
  • 10 basil leaves, chopped
  • For the sandwiches:
  • 1 cup arugula leaves
  • 4 small loaves focaccia bread, sliced in half
  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.
  2. For the relish:
  3. 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.)
  4. For the chicken:
  5. Preheat the grill to high heat.
  6. Remove the chicken from the marinade and discard the marinade. (This protects against cross-contamination .) Season the chicken with salt and pepper.
  7. 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.
  8. For the sandwiches:
  9. 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