Grilledchickenwithtomatoraspberrysalsa Recipes

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GRILLED CHICKEN WITH ROASTED TOMATO AND OREGANO SALSA



Grilled Chicken with Roasted Tomato and Oregano Salsa image

Provided by Chad S. Luethje

Categories     Chicken     Garlic     Herb     Onion     Pepper     Tomato     Marinate     Low Cal     Spring     Summer     Healthy     Self

Yield Makes 4 servings

Number Of Ingredients 20

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

Steps:

  • 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.

GRILLED CHICKEN WITH SALSA



Grilled Chicken with Salsa image

I know summer has arrived when I make this grilled chicken dish with all its fresh ingredients. The colorful salsa is bursting with zesty flavor. -Julie Simpson, North Aurora, Illinois

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings (3 cups salsa).

Number Of Ingredients 17

1/4 cup lemon juice
2 tablespoons lime juice
2 tablespoons orange juice
1 tablespoon canola oil
1 teaspoon sugar
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)
TOMATO-PINEAPPLE SALSA:
4 plum tomatoes, chopped
1 cup cubed fresh pineapple
1/2 cup chopped sweet red pepper
1/3 cup chopped red onion
1/4 cup lime juice
3 tablespoons minced fresh cilantro
1 jalapeno pepper, seeded and finely chopped

Steps:

  • In a large resealable plastic bag, combine the first eight ingredients; add chicken. Seal bag and turn to coat; refrigerate for 4 hours. Meanwhile, in a small bowl, combine salsa ingredients. Cover and refrigerate until serving. , Drain and discard marinade. Grill, covered, over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Serve with salsa.

Nutrition Facts : Calories 185 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 178mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges

BALSAMIC GRILLED CHICKEN WITH FRESH TOMATO SALSA



Balsamic Grilled Chicken with Fresh Tomato Salsa image

Marinade magic! It's easy with bottled dressing and fast grilling chicken.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h35m

Yield 4

Number Of Ingredients 8

1 cup balsamic vinaigrette dressing
1 teaspoon Italian seasoning
4 boneless skinless chicken breasts (about 1 lb)
6 medium plum (Roma) tomatoes, chopped (2 cups)
2 teaspoons olive oil
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In large reasealable food storage plastic bag, mix dressing and 1 teaspoon Italian seasoning.
  • Add chicken; turn to coat with marinade. Seal bag and refrigerate, turning chicken occasionally, at least 1 hour but no longer than 24 hours.
  • Heat coals or gas grill for direct heat. Remove chicken from marinade; reserve marinade. Place chicken on grill over medium heat. Cover grill; cook 10 to 12 minutes, turning halfway through grilling and brushing with marinade from plastic bag, until juice is clear when center of thickest part is cut (165°F).
  • In medium bowl, stir together tomatoes, olive oil, 1/2 teaspoon Italian seasoning, salt and pepper. Serve chicken topped with fresh tomato salsa.

Nutrition Facts : Calories 430, Carbohydrate 4 g, Cholesterol 70 mg, Fat 4 1/2, Fiber 1 g, Protein 26 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 3 g, TransFat 0 g

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