This recipe is one we make often, with either chicken breast or thighs, and served with a side of couscous. It originated out of an old Glamour magazine “How To Do Anything Better Guide.” (Girl’s best friend.)
In a food processor, puree about a cup of parsley, 1/3 cup basil, a clove (or 2 or 3) of garlic, salt, a teaspoon of honey, 1/2 tsp cayenne pepper, and up to a cup of olive oil.
Reserve half of the puree, and brush the rest over the chicken before grilling (if you have time, marinate instead). Grill chicken for about 7 minutes (we used skewers) and then let rest for 10 minutes.
Mix the reserved herb puree with 1/3 cup Greek yogurt and drizzle over chicken, veggies and couscous. (We like to serve it in individual cups so no one can hog it all!)