Grilled Chicken with Roasted Tomato and Oregano Salsa
Tender marinated chicken breasts topped with a flavorful roasted tomato salsa featuring fresh herbs and aromatics. This Mediterranean-inspired dish combines fresh oregano, basil, rosemary and thyme with sweet roasted tomatoes and a kick of jalapeño.
Ingredients
- •2 tablespoons olive oil
- •2 tablespoons chopped fresh basil
- •2 cloves garlic, chopped
- •½ teaspoon chopped fresh rosemary
- •½ teaspoon chopped fresh oregano
- •½ teaspoon salt
- •¼ teaspoon chopped fresh thyme
- •¼ teaspoon freshly ground black pepper
- •4 pieces boneless, skinless chicken breasts (about 6 ounces each)
- •1 pound fresh tomatoes, diced
- •1 tablespoon olive oil
- •½ teaspoon salt
- •¼ teaspoon freshly ground black pepper
- •1 medium medium shallot, diced
- •½ cup diced onion
- •½ small small jalapeño, cored, seeded and minced
- •1 teaspoon minced garlic
- •1 tablespoon chopped fresh oregano
- •1 spray Vegetable oil cooking spray
Cooking Instructions
- 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.
50 min
