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Grilled Chicken with Roasted Tomato and Oregano Salsa

By Chad S. Luethje

4.0

(10)

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Grilled Chicken with Roasted Tomato and Oregano SalsaVictoria Pearson

Enjoy generous portions of this low-calorie dish from Red Mountain Spa's executive chef Chad S. Luethje.

Recipe information

  • Yield

    Makes 4 servings

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)

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
Vegetable oil cooking spray

Preparation

  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.

Nutrition Per Serving

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
TagsChicken BreastChickenPoultryTomatoVegetableJalapeñoChileOreganoHerbs & SpicesMainLunchDinnerDairy FreeGluten FreeNut FreeSauteSelf
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