Grilled Chicken with Roasted Tomato Salsa

Grilled Chicken with Roasted Tomato Salsa (great for all phases)

Serves 4


2 teaspoons olive oil
2 tablespoon chopped fresh basil
2 cloves garlic, chopped
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon fresh oregano
1/2 teaspoons alt
1/4 teaspoon chopped fresh thyme
1/4 teaspoon freshly ground black pepper
4 boneless, skinless chicken breasts (about 6 oz each)


1pound 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 (no cooked onions for phases 1-3)
1/2 small jalapeño, cored, seeded and minced
1 teaspoon minced garlic
1 tablespoon chopped fresh oregano


Combine first 8 ingredients in a plastic bag. Add chicken; marinate at least 30 minutes.

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.

For Salsa

Heat oven to 400. 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.

July 15, 2014 by Kristi Kirkham
Tags: Poultry
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