Monday, May 31, 2010

Yogurt Grilled Chicken Breast with Pineapple Roasted Red Pepper Salsa

Last night we had a delicious, healthy dinner. I made 2 recipes that were from an episode of Party Line With the Hardy Boys on the Food Network. I cooked the chicken on the charcoal grill
which added a bit of a smokey flavor. I also grilled some Portobello Mushrooms and Zucchini. YUM!

Yogurt Grilled Chicken Breast with Pineapple Roasted Red Pepper Salsa

Recipe courtesy Dan Smith and Steve McDonagh

6 servings


  • 1 cup yogurt
  • 1/4 cup extra-virgin olive oil
  • 2 garlic cloves, chopped
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 lemon, zested
  • 2 teaspoons salt
  • 1 teaspoon hot sauce
  • 6 (6-ounce) boneless, skinless chicken breasts
  • Lemon slices, for garnish
  • Roasted Red Pepper Pineapple Salsa, recipe follows


Mix the yogurt, olive oil, garlic, basil, oregano, lemon zest, salt and hot sauce together in a large bowl. Add the chicken and toss well to coat. Refrigerate for 1 hour.

Preheat a cast iron grill pan over high heat for 4 to 5 minutes or preheat an outdoor grill. Place the chicken on the grill and cook for 4 minutes per side, until the chicken is firm to the touch.

Platter and garnish with lemon slices. Serve warm or at room temperature with salsa on the side.

Pineapple Roasted Red Pepper Salsa:

  • 1 (20-ounce) can crushed pineapple, drained
  • 1 jarred roasted red pepper, cut into small dice
  • 2 tablespoons chopped parsley leaves
  • 1 teaspoon hot sauce
  • Pinch salt

Place all the ingredients in a small mixing bowl and mix well. Place in a decorative bowl and serve.

Lemon Basil Pasta Salad

Recipe courtesy Dan Smith and Steve McDonagh

6 to 8 servings


  • 1 pound farfalle pasta
  • 4 plum tomatoes, cut into 1 inch dice
  • 8 basil leaves, cut into chiffonade
  • 1 lemon, juiced
  • 1/4 cup extra-virgin olive oil
  • 3 teaspoons salt
  • Fresh basil leaves, for garnish


Fill a large pot 3/4 of the way with water and place over high heat. Add plenty of salt and bring to a boil. Add the pasta and cook 8 to 10 minutes, until al dente. Drain the pasta and rinse under cold water to cool down.

Put the pasta in a large serving bowl and add the tomatoes, basil, lemon juice, olive oil and salt. Toss well and garnish with fresh basil leaves.


Mary said...

What a fabulous and fabulously easy supper. I've always loved their recipes and wish they had a longer run on the food network. I spent some time working my way through your other posts and am so glad I did. I really like your recipes and I'll be back often. I hope you are having a wonderful day. Blessings...Mary

Sunshine and Shadows said...

I have to try these recipes. They both look so good!