There’s grilled chicken, and then there’s marinated grilled chicken, and the two are worlds apart in deliciousness. The latter is involved in this easy dinner recipe, which starts with a garlicky-herb-filled yogurt for the chicken, followed by a quick grill alongside charred mini peppers and red onion. You’ll assemble all this with greens and toasted, torn pita pieces, which add excitement to each bite. Note that the yogurt mixture does double duty—as marinade and as a dressing, so make sure to divide it into two batches before adding the chicken.

Anna Theoktisto
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Process yogurt, parsley, lemon zest and juice, and garlic in a blender until smooth, about 2 minutes. Transfer half of mixture to a small bowl; stir in 1 tablespoon oil and ½ teaspoon salt and set aside. Transfer remaining mixture to a dish; add chicken, turn to coat, and let stand at room temperature for 15 minutes. Remove chicken from marinade (discard marinade) and season with remaining ½ teaspoon salt.

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  • Preheat grill to high (450°F to 500°F) and lightly oil grates. Grill chicken, covered, flipping once, until grill marks appear and a thermometer inserted in thickest portion registers 165°F, about 6 minutes per side. Transfer to a cutting board and let rest for about 10 minutes.

  • Meanwhile, toss peppers, onion, and remaining 1 tablespoon oil in a large bowl. Grill peppers and onion, uncovered, until charred and softened, 5 to 7 minutes. Remove from grill. Grill pitas, covered, flipping once, until warmed through and slightly toasted, about 2 minutes per side.

  • Slice chicken and coarsely chop onion. Serve chicken on greens with peppers, onion, reserved yogurt mixture, and pitas.

Nutrition Facts

540 calories; fat 15g; cholesterol 135mg; fiber 4g; protein 50g; carbohydrates 49g; sodium 1002mg; sugars 10g.