Categories: Gluten-Free, Poultry

Ingredients

• 1 6 ounce carton plain low-fat yogurt
• 1/4 cup thinly sliced green onions
• 2 teaspoons snipped fresh mint
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 cup chopped, seeded cucumber
• 2 small skinless, boneless chicken breast halves (1 to 1-1/4 pounds total)
• 1/8 teaspoon ground black pepper

Directions

1. In a medium bowl, combine yogurt, green onions, mint, cumin, salt, and 1/8 teaspoon pepper. Transfer half of the yogurt mixture to a small bowl; set aside.

2. For cucumber-yogurt sauce: Stir cucumber into remaining yogurt mixture.

3. Sprinkle chicken breasts with 1/8 teaspoon pepper.

4. Place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until chicken is no longer pink (170 degrees F), turning once halfway through grilling and brushing with reserved yogurt mixture for the last half of grilling. Discard any remaining yogurt mixture.

5. Serve chicken with the cucumber-yogurt sauce.

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