Grilled Chicken with Roasted Tomato Salsa

Helga Glaesel de BlandingAugust 16, 2010

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

I found this recipe from one of my magazine subscriptions and thought it looked tasty, and my husband would surely enjoy it for a light lunch. Sometimes you need to cut back on indulging a little bit, and this is a great recipe for when you want a low fat meal but don’t want to compromise on flavor. You can accompany it with some whole grain pasta, or with a green salad. Remember foodies, we have to take care of ourselves so we can continue indulging on the other stuff from time to time!

Grilled Chicken with Roasted Tomato Salsa
Serves: 2
From Self Magazine

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 (about 6 oz each)

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

Procedure

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.

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.