Chicken with Grilled Salsa & Peppers
The secret to this dish: vibrant, juicy tomatoes. You don’t even need to cook them: just toss with the oil, basil, and 1 clove of minced garlic.
Total time to prepare: 30 minutes
1 lb. tomatoes, chopped
5 cloves garlic, sliced
2 Tbs. extra-virgin olive oil
1¼ lbs. boneless, skinless chicken breast
2 bell peppers, cut in ½-inch strips
1 bunch basil, chopped
Freshly ground black pepper
½ tsp. kosher salt
• Toss together the tomatoes, garlic, and oil in a disposable aluminum pie plate.
• Put the chicken between sheets of wax paper and pound to an even ½-inch thickness.
• Place the pie plate, chicken (smooth-side down), and peppers (skin-side down) on the grate and grill over a medium-hot fire until the chicken and peppers are well marked, about 5 minutes. Turn both over and cook until the chicken is tender when pierced with the tip of a knife, 1-2 minutes.
• Remove the pie plate from the grill and allow the tomatoes to cool slightly. Toss with the basil, season with pepper and up to ½ tsp. of salt, and serve with the chicken and peppers.
Sodium: 320 mg
Total Fat: 11 g
Saturated Fat: 2 g
Carbohydrates: 9 g
Protein: 30 g
Fiber: 3 g