Grilled Rosemary Chicken with Chunky Tomato-Avocado Salsa |
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Prep Time: 3 Minutes Cook Time: 6 Minutes |
Ready In: 9 Minutes Servings: 4 |
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Assertive feta cheese pairs well with acidic tomatoes and rich avocados in this 5-minute salsa. Make this salsa right before serving, and avoid refrigerating it—the texture of the tomato will soften. Serve this dish with a side of grilled vegetables. Ingredients:
2 tablespoons olive oil |
2 tablespoons red wine vinegar |
1 tablespoon chopped fresh rosemary |
1 tablespoon minced garlic |
4 (4-ounce) chicken cutlets |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
cooking spray |
chunky tomato-avocado salsa |
Directions:
1. Combine first 4 ingredients in a large heavy-duty zip-top plastic bag. Place chicken between 2 sheets of plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken with salt and pepper, and add to bag; seal. Marinate in refrigerator 30 minutes.
2. Prepare grill.
3. Remove chicken from marinade, discarding marinade. Place chicken on a grill rack coated with cooking spray. Grill 3 minutes on each side or until done.
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