CHICKEN, TOMATO, AND CUCUMBER SALAD
Substitute fish for chicken, zucchini or carrots for cucumbers, or halved cherry or grape tomatoes for sliced tomatoes. Say yes to this tomato and cucumber salad.
Provided by BHG Test Kitchen
Time 25m
Number Of Ingredients 11
Steps:
- In a large skillet heat 1 tablespoon of the oil over medium heat. Lightly sprinkle chicken tenders with salt and pepper. Cook chicken in hot oil for 8 to 10 minutes or until no longer pink, turning once halfway through cooking time.
- For vinaigrette, in a screw-top jar combine the remaining 4 tablespoons oil, the vinegar, thyme, sugar, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cover and shake to combine.
- On four dinner plates, arrange chicken, cucumber ribbons, sliced tomatoes, and olives. If desired, sprinkle with feta cheese. Drizzle vinaigrette over salads.
Nutrition Facts : Calories 336 kcal, Carbohydrate 7 g, Cholesterol 73 mg, Protein 25 g, SaturatedFat 3 g, Sodium 569 mg, Sugar 4 g, Fat 23 g, UnsaturatedFat 18 g
GRILLED CHICKEN WITH TOMATO-CUCUMBER SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 23m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Smash the garlic clove, sprinkle with 1 teaspoon of salt and with the flat side of a large knife, mash and smear to a coarse paste. Put the garlic paste in a large bowl and stir in the olive oil and lemon juice. Add the tomatoes, cucumber, pepperoncini, and dill and toss. Give a couple of generous grinds of black pepper. Toss again, and set aside.
- Preheat a grill pan or nonstick skillet to medium high. Spray the chicken paillards lightly with the olive oil and season with salt and black pepper. Grill the chicken, in batches if necessary, to avoid crowding the pan, turning once, until cooked through, about 2 minutes per side. Place each paillard on a plate and serve topped with the tomato-cucumber salad.
Nutrition Facts : Calories 203 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 66 milligrams, Sodium 745 milligrams, Carbohydrate 10 grams, Fiber 2 grams, Protein 29 grams, Sugar 6 grams
BROILED CHICKEN WITH PEPPERS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the broiler. Put the potato in a medium saucepan, cover with water and add 1 tablespoon salt. Bring to a simmer and cook until just tender, about 8 minutes. Drain well. Meanwhile, pat the chicken dry and sprinkle with the oregano, and salt and pepper to taste. Heat 2 tablespoons olive oil in a large cast-iron skillet over high heat. Add the chicken and cook until browned, about 5 minutes per side. Transfer the chicken to a plate. Add the potato to the skillet and cook, stirring, 3 minutes. Add the onion and bell pepper and cook until slightly soft, about 1 minute. Reduce the heat to medium; add the remaining 1 tablespoon olive oil and the garlic and cook 2 minutes. Add the cherry peppers and brine and cook, scraping up the pan with a wooden spoon, about 1 minute. Remove from the heat. Return the chicken to the skillet and sprinkle with the parsley. Toss with tongs, then set the chicken skin-side up on top of the vegetables. Broil until the skin is crisp, 2 to 3 minutes.
Nutrition Facts : Calories 611, Fat 42 grams, SaturatedFat 10 grams, Cholesterol 169 milligrams, Sodium 243 milligrams, Carbohydrate 20 grams, Fiber 3 grams, Protein 38 grams
BASIC BROILED CHICKEN BREASTS
This is a simple but delicious way to prepare chicken. Good-quality olive oil and generous amounts of salt and pepper make for a savory chicken breast that is crispy on the outside and juicy on the inside.
Provided by Always Cooking Up Something
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Broiled
Time 30m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Rub olive oil over each chicken breast, then season both sides with salt and black pepper. Place the chicken skin-side down on a broiling pan.
- Broil in the preheated oven for 10 minutes, then flip the chicken breast skin-side up. Continue broiling the chicken until no longer pink at the bone and the juices run clear, about 10 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove from the oven and allow meat to rest for 5 minutes before serving.
Nutrition Facts : Calories 389.4 calories, Carbohydrate 0.3 g, Cholesterol 126.6 mg, Fat 21.9 g, Fiber 0.1 g, Protein 45 g, SaturatedFat 4.7 g, Sodium 1067.3 mg
BROILED CHICKEN AND ROASTED PEPPER SANDWICHES
Provided by Laura M. Ortega
Yield Serves 2
Number Of Ingredients 9
Steps:
- Preheat broiler.
- Quick-roast and peel bell pepper and cut into 1-inch-wide strips. With a vegetable peeler shave enough Parmigiano-Reggiano to measure about 1/2 cup.
- Put chicken between 2 sheets of dampened plastic wrap and with a rolling pin or flat side of a meat pounder lightly pound to about 1/4 inch thick. Arrange chicken on lightly oiled rack of a broiler pan.
- In a small bowl whisk together vinegar, 1 tablespoon oil, pepper, and salt to taste. Brush chicken with vinaigrette and broil 2 to 3 inches from heat 5 minutes. Turn chicken over and brush with vinaigrette. Discard any remaining vinaigrette and broil chicken until just cooked through, about 5 minutes more. Transfer chicken to a plate and keep warm, loosely covered with foil.
- Cut four 1/2-inch-thick slices from middle of loaf and lightly brush both sides of each slice with remaining 3 tablespoons oil. Toast bread slices on broiler pan under broiler. Halve garlic clove crosswise and rub over 1 side of each slice of toast.
- Assemble sandwiches with chicken, peppers, cheese shavings, and basil and season with salt and freshly ground pepper.
CHICKEN WITH TOMATO - CUCUMBER SALSA
Make and share this Chicken With Tomato - Cucumber Salsa recipe from Food.com.
Provided by Miss V
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, combine the oregano, cumin and corriander and 1/4 tsp of the salt. Rub the chicken with the spice mixture, drizzle with oil and cook in a non-stick skillet on medium heat.
- While the chicken is cooking, make the salsa : combine the tomato, cucumber, parsley, vinegar, pepper and remaining salt. Refrigerate salsa till chicken is done. After chicken is cooked, spoon salsa over chicken and serve.
- I actually made 10 times the amount of the spice mixture and put it in an extra salt shaker so when I make this chicken, I just shake a little of the spices on while it is cooking.
BROILED CHICKEN WITH TOMATO RELISH AND SPAGHETTI
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Position a shelf at the lowest position in the oven and preheat to 450 degrees F.
- Cut the backbone out the chickens with kitchen scissors and reserve for another use or discard. In a shallow dish combine the thyme, 9 cloves crushed garlic, lemon juice and 1/3 cup of extra-virgin olive oil. Add the chickens and coat thoroughly in the mixture, cover and marinate in the refrigerator for up to 1 hour.
- Remove the chicken from the marinade, discard marinade. Turn the birds breast-side up and fold the wing tips back and under. Season both sides with some salt and pepper and the paprika. Place the chickens bone-side up on a broiler pan and position the legs in the center. Roast in the oven until the chickens are 3/4 cooked (about 140 to 150), about 25 to 30 minutes.
- Put the whole grape tomatoes, scallions, garlic cloves, and basil leaves in a large bowl, drizzle with 1 tablespoon of the olive oil and sprinkle with salt and pepper to taste. Turn the vegetables until they are lightly coated. After the chickens have cooked for about 25 minutes, arrange the vegetables around them. Turn the oven to broil and broil until the vegetables are charred, about 10 to 15 minutes. An instant-read thermometer should reach 170 degrees F. Transfer the chicken and vegetables to a cutting board. Pour off all except about 2 tablespoons of chicken fat from the pan and set aside.
- Meanwhile, bring a large pot of cold water to a boil and salt it generously. Add the spaghetti, and cook, stirring occasionally, until al dente, 8 to 10 minutes.
- Drain, reserving 1/2 to 3/4 cup of the pasta water and transfer the both to a serving bowl.
- Squeeze the garlic cloves from their skins, and chop them up with the scallions, once chopped transfer to a bowl and add the charred grape tomatoes, stir to make a chunky relish.
- Once the chicken is cooked and resting, place the pan you broiled the chicken in on the cook top over medium heat. Add the red wine vinegar, Worcestershire sauce and the reserved pasta cooking water, bring up to a simmer scraping the bottom of the pan with a wooden spoon. Add the cooked spaghetti and chopped parsley, stir to coat and continue to cook for 1 minute. Transfer the spaghetti to a serving bowl.
- Carve the chicken, top with some of the chunky relish and serve with some of the spaghetti on the side. Garnish with grated Parmesan, if using.
- Copyright (c) 2005 Television Food Network, G.P., All Rights Reserved.
- For cooking the chicken: .
BROILED PAPRIKA AND LEMON-PEPPER CHICKEN BREASTS
The great blend of spices on these broiled chicken breasts has a wonderful flavor and pairs well with many vegetable side dishes.
Provided by StephanieLyn
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Broiled
Time 20m
Yield 2
Number Of Ingredients 7
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Grease a broiler pan with 1/2 tablespoon olive oil.
- Rinse chicken breasts and pat dry. Brush with remaining olive oil until coated. Sprinkle each piece evenly on both sides with paprika, lemon-pepper, and salt. Place on the prepared broiler pan, sprinkle garlic over top, and sprinkle onions around the base of the chicken, with several smaller pieces on top.
- Cook under the preheated broiler for 5 minutes. Flip and continue to cook, checking often, until no longer pink in the center and the juices run clear, 5 to 10 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 316.2 calories, Carbohydrate 8 g, Cholesterol 64.6 mg, Fat 20.6 g, Fiber 3.2 g, Protein 25.2 g, SaturatedFat 3.3 g, Sodium 3632.8 mg, Sugar 2.2 g
CHICKEN BREASTS WITH TOMATO, RED PEPPER AND THYME
Provided by Pierre Franey
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Sprinkle the chicken with salt and pepper. Drop the tomatoes in a kettle of boiling water and let them remain for 10 seconds. Drain and peel. Cut them into 1-inch cubes. There should be about 3 cups.
- Heat the oil in a skillet and add the chicken pieces. Cook over medium-high heat until golden brown on one side, about 2 minutes. Turn the chicken pieces and brown for about 1 minute. Add the garlic, onion and red pepper. Cook and stir briefly until the vegetables are wilted. Add the vinegar, chicken broth, tomatoes, olives, bay leaf and 4 sprigs of the thyme. Cover tightly, lower heat and cook, simmering for 15 minutes.
- Uncover and cook 5 minutes more. Remove the bay leaf and thyme sprigs. Serve immediately with the remaining thyme sprigs for garnish.
Nutrition Facts : @context http, Calories 364, UnsaturatedFat 15 grams, Carbohydrate 13 grams, Fat 21 grams, Fiber 4 grams, Protein 31 grams, SaturatedFat 5 grams, Sodium 981 milligrams, Sugar 6 grams, TransFat 0 grams
BROILED CHICKEN WITH PIQUILLO-TOMATO SAUCE
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat broiler: fire should be moderately hot and rack about 6 inches from heat source. (Alternatively, grill chicken.) Sprinkle chicken with salt and pepper, then broil, beginning with skin side down. Make sure skin crisps and browns and interior cooks through; this will take about 20 minutes.
- Meanwhile mince about half the garlic. Put it in a saucepan with 2 tablespoons oil and about half the anchovies, and turn heat to medium-high. Cook until mixture sizzles, then add piquillos and tomatoes. Bring to a boil and cook, stirring occasionally and adding salt and pepper as necessary, until mixture breaks up. Cool a bit, then transfer to a blender. Purée with remaining garlic and anchovies, then taste and adjust seasoning. Add remaining olive oil.
- Serve chicken and sauce hot or warm, garnished if you like with parsley.
Nutrition Facts : @context http, Calories 780, UnsaturatedFat 40 grams, Carbohydrate 7 grams, Fat 60 grams, Fiber 2 grams, Protein 51 grams, SaturatedFat 15 grams, Sodium 974 milligrams, Sugar 3 grams, TransFat 0 grams
BROILED RED PEPPERS AND TOMATOES WITH CAPER VINAIGRETTE
The vegetables in this simple side dish meld flawlessly because of the broiling, which tenderizes the peppers and intensifies the tomatoes' sweetness.
Provided by Shelley Wiseman
Time 35m
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Preheat broiler.
- Cut each bell pepper lengthwise into 8 wide strips. Transfer to a 1 1/2- to 2-quart shallow metal or ceramic gratin dish and toss with oil.
- Broil peppers 4 to 5 inches from heat, turning occasionally, until tender, about 25 minutes.
- Meanwhile, cut each tomato into 8 wedges and gently toss with capers, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. When peppers are tender, add tomato mixture to gratin dish and continue to broil until tomatoes are warmed and slightly softened, about 5 minutes. Serve warm or at room temperature.
BROILED TOMATO
Number Of Ingredients 7
Steps:
- 1. Cut tomato in halves. Sprinkle each half with salt and pepper and turn open sides down on paper towels, let drain one hour. 2. Turn over and spread mixed herbs over open halves, adding garlic powder to taste. Broil for 7 minutes. Sprinkle with chopped chives before serving.
Nutrition Facts : Nutritional Facts Serves
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