1 (8 oz.) container plain low-fat yogurt
2 cans (4 oz. each) sliced mild green chiles (drained)
1 lb. chicken breasts (boned and skinned)
1 tbsp. reduced calorie mayonnaise
1/4 c. scallions or green onions (minced)
1 tsp. ground cumin
1 tsp. salt
1 each red, green, yellow sweet bell peppers (cut in 1/6th)

In medium bowl, combine yogurt, scallions, green chiles, cumin and salt. Remove and refrigerate 2/3 cup yogurt mixture for Yogurt Salsa. With fork tines pierce chicken liberally on both sides; add to bowl with yogurt mixture, turning to coat both sides. Marinate 15 minutes.

To cook over coals, place chicken and peppers on rack 3 to 4 inches from medium hot coals. Grill, turning once, until chicken is cooked through and peppers are crisp-tender, about 10 minutes.

Meanwhile, prepare Yogurt Salsa by stirring mayonnaise into reserved 2/3 yogurt mixture; place in small serving bowl.

To serve, slice each breast into 1/2 inch thick slices. Arrange chicken and peppers on individual serving plates. Serve with Yogurt Salsa. Serves 4.