1 container (8 ounces) plain nonfat yogurt
2 cans (4 ounces each) sliced mild green chilies, drained
1/4 cup minced green onions
1 teaspoon ground cumin
1 teaspoon salt
1 pound skinless boneless chicken breasts, halved
1 each red, green, and yellow bell pepper, each cut into sixths
1 tablespoon mayo

Directions
Combine yogurt, green chilies, green onions, cumin and salt in medium bowl. Set aside 2/3 cup yogurt mixture for salsa; refrigerate. Pierce chicken liberally on both sides with fork tines; add to bowl with yogurt mixture, turning to coat both sides. Marinate for 15 minutes.

To cook over coals, place chicken and peppers on rack 4 inches away from the heat. Grill, turning once, until chicken is cooked through and peppers are crisp-tender, about 10 minutes.

Meanwhile, prepare yogurt salsa by stirring mayo into reserved 2/3 cup yogurt mixture; place in small serving bowl.

To serve, slice each breast into 1/2-inch thick slices. Arrange chicken and peppers on individual plates. Serve with yogurt salsa and kidney beans in lettuce cups if so desired.

To Broil: Place chicken and peppers on rack in broiler pan 4-5 inches from heat. Cook following directions for grilling.

Serves 4