Grilled Chicken with Roasted Tomato and Oregano Salsa

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 317.7
  • Total Fat: 13.2 g
  • Cholesterol: 98.6 mg
  • Sodium: 556.9 mg
  • Total Carbs: 9.0 g
  • Dietary Fiber: 2.3 g
  • Protein: 40.8 g

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


Introduction

Enjoy generous portions of this low calorie dish from Red Mountain Spa. Enjoy generous portions of this low calorie dish from Red Mountain Spa.
Number of Servings: 4

Ingredients

    2 Tbsp extra virgin olive oil
    2 Tbsp chopped fresh basil
    2 Cloves garlic, chopped
    1/2 tsp chopped fresh rosemary
    1/2 tsp chopped fresh oregano
    1/2 tsp salt
    1/4 tsp chopped fresh thyme
    1/4 tsp freshly ground black pepper
    4 boneless, skinless chicken breasts (about 6 oz each)

    SALSA
    1 lb fresh tomatoes, diced
    1 Tbsp olive oil
    1/2 tsp salt
    1/4 tsp freshly ground pepper
    1 medium shallot, diced
    1/2 cup diced onion
    1 tsp minced garlic
    1 Tbsp chopped fresh oregano
    Cooking spray

Directions

Combine fors 8 ingredients in a plastic bag. Add chicken; marinate at least 30 minutes. Heat oven to 400. Cover a backing tray with foil. To make salsa, spread tomatoes on tray; drizzle with oil. Add salt and pepper. Back until lightly browned, 20 to 25 minutes. Combine tomatoes, shallots, onion, 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.

Number of Servings: 4

Recipe submitted by SparkPeople user KOOLBREEZE75.