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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 245.8
  • Total Fat: 11.9 g
  • Cholesterol: 60.9 mg
  • Sodium: 661.4 mg
  • Total Carbs: 9.0 g
  • Dietary Fiber: 2.0 g
  • Protein: 25.8 g

View full nutritional breakdown of Grilled Chicken With Roasted Tomato and Oregano Salsa calories by ingredient
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Grilled Chicken With Roasted Tomato and Oregano Salsa

Submitted by: JONE7007
Grilled Chicken With Roasted Tomato and Oregano Salsa

Introduction

From Self.com From Self.com
Number of Servings: 4

Ingredients

    * 2 tablespoon olive oil
    * 2 tablespoon chopped fresh basil
    * 2 cloves garlic, chopped
    * 1/2 teaspoon chopped fresh rosemary
    * 1/2 teaspoon fresh oregano
    * 1/2 teaspoon salt
    * 1/4 teaspoon chopped fresh thyme
    * 1/4 teaspoon freshly ground black pepper
    * 4 boneless, skinless chicken breasts

    Salsa

    * 1 pound fresh tomatoes, diced
    * 1 tablespoon olive oil
    * 1/2 teaspoon salt
    * 1/4 teaspoon freshly ground black pepper
    * 1 medium shallot, diced
    * 1/2 cup diced onion
    * 1/2 small jalapeño, cored, seeded and minced
    * 1 teaspoon minced garlic
    * 1 tablespoon chopped fresh oregano


Directions

1. Combine first 8 ingredients in a plastic bag. Add chicken; marinate at least 30 minutes.

2. 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.

1.
For Salsa

Heat oven to 400. 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.

Number of Servings: 4

Recipe submitted by SparkPeople user JONE7007.






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