Grilled Chicken With Roasted Tomato and Oregano Salsa
- Minutes to Prepare:
- Minutes to Cook:
- 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 breastsSalsa * 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
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.
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.
Nutritional Info 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
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