Grilled Chicken Guacamole With Cherry Tomatoes Recipes

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GRILLED CHICKEN GUACAMOLE WITH CHERRY TOMATOES



Grilled Chicken Guacamole with Cherry Tomatoes image

Watching your carb intake? Then you've got to try this grilled chicken guacamole. Simple ingredients turn a snack into a gourmet meal. -Taste of Home Test Kitchen

Provided by Taste of Home

Yield 6 servings.

Number Of Ingredients 5

3 medium ripe avocado, peeled and cubed
2 to 3 tablespoons fresh lime juice
1/2 to 1 teaspoon kosher salt
1 grilled chicken breast, sliced
1/2 cup cherry tomatoes, halved

Steps:

  • In a bowl, mash avocados until almost smooth. Stir in lime juice and ½ teaspoon salt. Let stand 10 minutes to allow flavors to blend. Adjust seasoning with additional lime juice and salt if desired. Top with chicken and tomatoes.

Nutrition Facts : Calories 142 calories, Fat 11g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 177mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 5g fiber), Protein 6g protein.

GRILLED CHICKEN BREAST WITH MARINATED CHERRY TOMATO SALAD



Grilled Chicken Breast with Marinated Cherry Tomato Salad image

"This is a great summertime dish as tomatoes are at their peak during the summer," says Marc. "Serve with some crusty bread to soak up any leftover cherry tomatoes."

Provided by Marc Forgione

Categories     main-dish

Time 5h10m

Yield 2 servings

Number Of Ingredients 15

2 teaspoons coriander seeds
2 cups heirloom cherry tomatoes
1/4 red onion, thinly sliced
5 tablespoons extra-virgin olive oil
2 tablespoons fresh ginger juice
2 tablespoons fresh basil leaves, thinly sliced
1 tablespoon fresh mint leaves, thinly sliced
1 tablespoon sherry vinegar
1 clove garlic, minced
Kosher salt and freshly ground black pepper
3 tablespoons extra virgin olive oil
5 fresh basil leaves, torn
1 clove garlic, sliced
2 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper

Steps:

  • For the marinated cherry tomatoes: Toast the coriander seeds in a small skillet over medium heat until fragrant, 3 to 5 minutes. Transfer to a mortar and pestle and crack. Allow to cool.
  • Bring a medium pot of water to a boil. Make a small "x" incision at the bottom of each tomato. Blanch the cherry tomatoes for 1 minute and immediately transfer them to a large bowl filled with ice water (an ice bath). Allow the tomatoes to cool, and then peel the tomatoes and discard the skins.
  • In a medium bowl, mix together the coriander, peeled tomatoes, onions, olive oil, ginger juice, basil, mint, vinegar, and garlic. Season with salt and pepper, cover, and allow the tomato mixture to sit at room temperature for 4 hours.
  • For the chicken: Combine the olive oil, basil and garlic in a large bowl. Add the chicken breasts, making sure to coat all sides with the marinade. Cover and let marinate for at least 2 hours in the refrigerator.
  • Preheat the grill to medium heat. Remove the chicken from the marinade and pat dry with a towel. Sprinkle with salt and pepper. Add chicken breasts and grill for around 5 minutes on each side, depending on how hot your grill is, or until cooked through.
  • Serve the chicken with some of the marinated tomatoes on top.

LEMON AND GARLIC CHICKEN WITH CHERRY TOMATOES



Lemon and Garlic Chicken With Cherry Tomatoes image

This is a summery dish to make in the middle of a cold winter (or early spring), but you can find decent cherry tomatoes even now, from Florida or from Mexico. I marinate the breasts in lemon juice, olive oil, garlic and rosemary before I pound them. This makes them very flavorful, a great savory contrast to the sweet tomato topping.

Provided by Martha Rose Shulman

Categories     dinner, quick, main course

Time 30m

Yield Serves 4

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
2 garlic cloves, minced or pureed
1 teaspoon chopped fresh rosemary
Salt and freshly ground pepper to taste
2 boneless skinless chicken breasts (most weight 8 to 10 ounces)
1/4 cup dry white wine
2 heaped cups cherry tomatoes, - about 3/4 pound
Pinch of sugar
2 tablespoons all-purpose flour or a gluten- free flour such as rice flour or corn flour
2 tablespoons grapeseed, sunflower or canola oil
1 tablespoon chopped flat-leaf parsley
1/4 cup freshly grated Parmesan (optional)

Steps:

  • Stir together the olive oil, lemon juice, garlic, rosemary, and salt and pepper in a large bowl. Cut each chicken breast into 2 equal pieces (3 if they weigh 12 ounces or more) and place in the bowl. Stir together and refrigerate 15 to 30 minutes.
  • Remove chicken from marinade and pat dry with paper towels (discard marinade). Place two sheets of plastic wrap (1 large sheet if you have extra-wide wrap) on your work surface, overlapping slightly, to make 1 wide sheet, and brush lightly with olive oil. Place a piece of chicken in the middle of plastic sheet and brush lightly with oil. Cover the chicken with another wide layer of plastic wrap. Working from the center to the outside, pound chicken breast with the flat side of a meat tenderizer until about 1/4 inch thick. (Don't pound too hard or you'll tear the meat. If that happens it won't be the end of the world, you'll just have a few pieces to cook.) Repeat with the remaining chicken breast pieces.
  • Season the pounded chicken breasts with salt and pepper on one side only. Dredge lightly in the flour (you will not use all of it) and tap the breasts to remove excess.
  • Turn oven on low. Heat a wide, heavy skillet over high heat and add oil. When oil is hot, place one or two pieces of chicken in the pan - however many will fit without crowding. Cook for 1 1/2 minutes, until bottom is browned in spots. Turn over and brown other side, about 1 1/2 minutes. (Do not overcook or chicken will be dry.) Transfer to a platter or sheet pan and keep warm in the oven. If there is more than a tablespoon of fat in the pan, pour some off into a jar or bowl.
  • Turn heat on burner down to medium-high. Add wine to pan and stir with a wooden spoon to deglaze. Add cherry tomatoes and cook, stirring often or tossing in the pan, until they begin to shrivel and burst. Add sugar and salt and pepper to taste and continue to cook, tossing the tomatoes in the pan and stirring often, for 5 to 10 minutes, until tomatoes have collapsed but are still intact. Top chicken breasts with the tomatoes, sprinkle with parsley and with Parmesan if using, and serve.

Nutrition Facts : @context http, Calories 338, UnsaturatedFat 14 grams, Carbohydrate 10 grams, Fat 18 grams, Fiber 1 gram, Protein 32 grams, SaturatedFat 2 grams, Sodium 629 milligrams, Sugar 3 grams, TransFat 0 grams

HOLY GUACAMOLE SOUP WITH GRILLED LEMON-JERK CHICKEN



Holy Guacamole Soup with Grilled Lemon-Jerk Chicken image

It may not be the most beautiful dish, but it is an easy and delicious avocado soup base that can be served warm, room temperature, or even cold. Pass around a plate or two of the mix-ins and let people put what they want in their individual bowl. Everyone I make this for loves this soup, even my 3 small children. Excellent for a casual summer get together, and easily doubled. Serve with tortilla chips.

Provided by YoMama2005

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 3h35m

Yield 4

Number Of Ingredients 20

1 cup fresh lemon juice
1 tablespoon extra-virgin olive oil
1 clove garlic, minced
salt and freshly cracked black pepper to taste
2 (10 ounce) skinless, boneless chicken breast halves
1 tablespoon Jamaican jerk seasoning
1 large lime, juiced
2 tablespoons extra-virgin olive oil
1 small red onion, diced, divided
3 large cloves garlic, minced
4 ripe avocados, chopped, divided
½ cup fresh squeezed orange juice
1 tablespoon chicken bouillon (such as Knorr®)
1 ½ cups hot water
2 limes, juiced
3 ears fresh sweet corn kernels
2 Roma tomatoes, chopped
1 ½ cups chopped fresh cilantro
1 cup shredded Cheddar cheese
1 jalapeno chile, chopped

Steps:

  • Combine lemon juice, 1 tablespoon olive oil, and 1 clove garlic in a bowl. Season marinade with salt and pepper, keeping in mind that you will also use jerk seasoning on the chicken later.
  • Pound chicken with the flat side of a meat mallet or a rolling pin until about 1/2 inch thick, being careful not to pierce the meat. Put chicken in a gallon-sized resealable plastic bag and add marinade. Squish bag to coat chicken; marinate in the fridge for at least 3 hours, ideally overnight for the fullest flavor.
  • Preheat an outdoor grill for medium heat and lightly oil the grate. Sprinkle chicken with jerk seasoning and place on grill. Grill chicken breasts until cooked through and juices run clear, about 4 minutes on each side. Brush with juice of 1 lime immediately after coming off the grill. Cool slightly and shred. Cover and keep warm.
  • Heat 2 tablespoons olive oil in a large nonstick pan over medium heat until fragrant. Add onion and 3 cloves garlic. Cook until garlic is lightly browned and fragrant and onion is soft and translucent, about 5 minutes. Reduce heat to low and add 3 avocados. Saute just until avocados are warm and edges are slightly browned. Pour in orange juice and cook for 2 minutes, stirring once. Remove from heat.
  • Combine hot water and chicken bouillon to make a broth. Pour into a blender. Add avocado mixture and juice of 2 limes; blend until smooth. Pour into bowls and serve with the shredded chicken, sweet corn, tomatoes, remaining avocado, cilantro, Cheddar cheese, and jalapeno.

Nutrition Facts : Calories 851.2 calories, Carbohydrate 53.2 g, Cholesterol 117 mg, Fat 55.8 g, Fiber 19.5 g, Protein 46.8 g, SaturatedFat 14.1 g, Sodium 719.6 mg, Sugar 12.2 g

SAUTEED CHICKEN WITH CHERRY TOMATOES



Sauteed Chicken With Cherry Tomatoes image

Adapted from Spices of Life by Nina Simonds.The wine and shallots make this delicious. It is quick to prepare and great for people watching their calories.

Provided by cookiedog

Categories     Chicken Breast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

3 tablespoons extra virgin olive oil
1 1/2 lbs boneless skinless chicken breasts (or boneless, skinless thighs)
4 garlic cloves, peeled, smashed with flat side of a knife, and chopped coarsely
6 shallots, peeled and chopped coarsely
3/4 lb cherry tomatoes (1 pints) or 3/4 lb grape tomatoes, rinsed and drained (1 pints)
1 1/2 tablespoons dried oregano
3/4 cup dry white wine
1 teaspoon salt
1/4 teaspoon fresh ground black pepper

Steps:

  • Heat 12 inch skillet, Dutch oven or casserole with lid. Pour in oil and heat until quite hot. Line pan with a batch of chicken breasts and fry over high heat until golden brown on one side, about 2 1/2 to 3 minutes. Turn over and brown other side. Remove with tongs and continue browning remaining pieces. Set chicken aside.
  • Reduce heat to medium, put garlic and shallots in pan, and saute until fragrant, about 15 seconds. Add oregano, white wine, salt and pepper and saute uncovered about 4 to 4 1/2 minutes, shaking pan from time to time.Add tomatoes and return chicken to pan, cover and cook about 10 to 15 minutes, or until chicken is done. Taste for seasoning and adjust if necessary.
  • Scoop chicken out onto a platter and serve with rice or over mashed potatoes.

CHICKEN ESCALOPES WITH CHERRY TOMATOES, RICOTTA, AND MOZZARELLA



Chicken Escalopes with Cherry Tomatoes, Ricotta, and Mozzarella image

Love these escalopes with cherry tomatoes, ricotta, and mozzarella.

Provided by jonjonmarante

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Breasts

Time 45m

Yield 2

Number Of Ingredients 13

½ cup all-purpose flour
1 large egg, beaten
½ cup panko bread crumbs
2 tablespoons grated Parmesan cheese
2 (5 ounce) skinless, boneless chicken breast halves
salt and cracked ground black pepper to taste
1 tablespoon vegetable oil, or more to taste
¼ cup cherry tomatoes, halved, or more to taste
3 medium shallots, sliced
¼ teaspoon taco seasoning, or to taste
2 tablespoons ricotta cheese, or to taste
¼ cup shredded mozzarella cheese, or to taste
1 tablespoon olive oil, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking tray.
  • Place flour in one bowl, beaten egg in another bowl, and mix panko and Parmesan together in a third bowl.
  • Butterfly chicken breasts and season with salt and pepper. Dredge chicken in flour, then in beaten egg, and finally in panko mix to coat.
  • Heat vegetable oil in a pan over medium-high heat. Add chicken to the hot pan and cook until browned and crispy but not fully cooked, about 3 minutes per side. Remove chicken and place on the prepared baking tray.
  • Add more oil to the pan if needed. Add shallots and tomatoes and saute until soft, 3 to 4 minutes. Season with salt and pepper and add taco seasoning. Remove from the heat.
  • Pour tomato mixture over the chicken, then dollop with ricotta and sprinkle with mozzarella. Season with salt and pepper and drizzle with olive oil.
  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 631.6 calories, Carbohydrate 57.9 g, Cholesterol 191.5 mg, Fat 25.6 g, Fiber 1.6 g, Protein 47.6 g, SaturatedFat 7.1 g, Sodium 458.8 mg, Sugar 3 g

CHERRY TOMATOES WITH GUACAMOLE



Cherry Tomatoes with Guacamole image

Make and share this Cherry Tomatoes with Guacamole recipe from Food.com.

Provided by Derf2440

Categories     Vegetable

Time 3h15m

Yield 96 appetizers

Number Of Ingredients 7

2 1/2 cups cherry tomatoes, about 48
1 large avocado
4 teaspoons lemon juice
1 green onions, finely chopped or 1 tablespoon chopped fresh chives
1 clove garlic, smashed
1/4 teaspoon salt
red caviar or black caviar (optional)

Steps:

  • Using a sharp knife,cut each tomato in half croswise.
  • Scoop out seeds, place cut sides down on paper towels.
  • Let drain for 20 minutes.
  • Meanwhile, peel and pit avacado.
  • Place in small bowl and mash with a fork.
  • Stir in lemon juice, onion, garlic and salt, mix well.
  • Gently spoon filling into tomato halves.
  • Place on serving plate and cover loosely withplastic wrap, refrigerate for up to 3 hours.
  • Just before serving, sprinkle with bacon.
  • For a special presentation, instead of bacon, sprinkle them with red or black caviar.

Nutrition Facts : Calories 6.8, Fat 0.6, SaturatedFat 0.1, Cholesterol 0.3, Sodium 9.9, Carbohydrate 0.4, Fiber 0.2, Sugar 0.1, Protein 0.1

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Then you’ve got to try this grilled chicken guacamole. Simple ingredients turn a snack into a gourmet meal. —Taste of Home Test Kitchen. Sep 22, 2020 - Watching your carb intake? Then you’ve got to try this grilled chicken guacamole. Simple ingredients turn a snack into a gourmet meal. —Taste of Home Test Kitchen. Pinterest . Today. Explore. When the auto-complete results are available ...
From pinterest.co.uk


GRILLED CHICKEN WITH MARINATED TOMATOES AND ONIONS RECIPE
Directions. Whisk together oil, vinegar, oregano, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl or baking dish. Add tomatoes and onion; toss well. Let marinate at room ...
From foodandwine.com


GRILLED CHICKEN GUACAMOLE WITH CHERRY TOMATOES RECIPE: …
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From preprod.tasteofhome.com


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