LibreRecipes

Grilled Chicken with Roasted Tomato and Oregano Salsa

Rating

Enjoy generous portions of this low-calorie dish from Red Mountain Spa's executive chef Chad S. Luethje.

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)

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

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.