Grilled Chicken with Roasted Tomato and Oregano Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Enjoy generous portions of this low-calorie dish from Red Mountain Spa's executive chef Chad S. Luethje. Ingredients:
2 tablespoons olive oil |
2 tablespoons chopped fresh basil |
2 cloves garlic, chopped |
1/2 teaspoon chopped fresh rosemary |
1/2 teaspoon chopped 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 ounces each) |
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 |
vegetable oil cooking spray |
Directions:
1. 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.
2. 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
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