Grilled Chicken with Roasted Tomato and Oregano Salsa
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh basil
- 1 teaspoon minced garlic
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup diced onion
- 1 tablespoon chopped fresh oregano
- 2 cloves garlic, chopped
- vegetable oil cooking spray
- 1/2 teaspoon chopped fresh rosemary
- 1/2 teaspoon chopped fresh oregano
- 1/4 teaspoon chopped fresh thyme
- 4 boneless, skinless chicken breasts (about 6 ounces each)
- 1 pound fresh tomatoes, diced
- 1 medium shallot, diced
- 1/2 small jalapeã±o, cored, seeded and minced
Preparation Combine first 8 ingredients in a plastic bag. Add chicken; marinate at least 30 minutes. Heat oven to 400°F. Cover a baking tray with foil. To make salsa, spread tomatoes on tray; drizzle with oil. Add salt and pepper. Bake until lightly browned, 20 to 25 minutes. Combine tomatoes, shallots, onion, jalapeño, garlic and oregano in a bowl. Coat a large skillet with cooking spray. Heat over medium-high heat. Remove chicken from marinade; cook 5 minutes. Reduce heat to medium-low, flip chicken and add leftover marinade to pan. Cook 5 minutes. Reduce heat to low. Cover chicken; cook 10 minutes. Divide among 4 plates; top each with 1/4 of the salsa. Serve immediately. Nutritional analysis per serving: 312 calories per serving, 12.6 g fat (2 g saturated), 7.8 g carbs, 1.8 g fiber, 40.8 g protein Nutritional analysis provided by Self
Preparation Combine first 8 ingredients in a plastic bag. Add chicken; marinate at least 30 minutes. Heat oven to 400°F. Cover a baking tray with foil. To make salsa, spread tomatoes on tray; drizzle with oil. Add salt and pepper. Bake until lightly browned, 20 to 25 minutes. Combine tomatoes, shallots, onion, jalapeño, garlic and oregano in a bowl. Coat a large skillet with cooking spray. Heat over medium-high heat. Remove chicken from marinade; cook 5 minutes. Reduce heat to medium-low, flip chicken and add leftover marinade to pan. Cook 5 minutes. Reduce heat to low. Cover chicken; cook 10 minutes. Divide among 4 plates; top each with 1/4 of the salsa. Serve immediately. Nutritional analysis per serving: 312 calories per serving, 12.6 g fat (2 g saturated), 7.8 g carbs, 1.8 g fiber, 40.8 g protein Nutritional analysis provided by Self
