Oregano Chicken with Tomato Salsa
A juicy tomato salsa accented with mint dresses up chicken in a flavourful fashion. Smashing garlic with the side of a knife instead of mincing it allows it to flavour the marinade without the little bits burning on the grill.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 301 |
| pro | 30 g |
| total fat | 17 g |
| sat. fat | 3 g |
| carb | 7 g |
| fibre | 1 g |
| chol | 93 mg |
| sodium | 579 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 11% |
| vit A | 7% |
| vit C | 23% |
| folate | 8% |
-
3 tbsp (50 mL) wine vinegar
2 tbsp (25 mL) chopped fresh oregano (or 1/2 tsp/2 mL) dried
2 tbsp (25 mL) extra-virgin olive oil
4 cloves garlic, smashed
1/2 tsp (2 mL) each salt and pepper
4 chicken breasts (about 2 lb/1 kg total)
Tomato salsa:
2 cups (500 mL) cherry tomatoes, quartered
1/3 cup (75 mL) diced red onion
2 tbsp (25 mL) chopped fresh mint
8 olives, halved and pitted
1 tbsp (15 mL) wine vinegar
1 tbsp (15 mL) extra-virgin olive oil
1/4 tsp (1 mL) each salt and pepper
Preparation:
In bowl, combine vinegar, oregano, oil, garlic, salt and pepper. Add chicken and turn to coat; let stand for 20 minutes. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Reserving marinade, place chicken, bone side down, on greased grill over medium heat; brush with half of the reserved marinade. Close lid and grill for 25 minutes. Turn and brush with remaining marinade. Close lid and grill until no longer pink inside, about 20 minutes.
Tomato salsa: Meanwhile, in bowl, combine tomatoes, onion, mint, olives, vinegar, oil, salt and pepper; toss to combine. Serve on chicken.
Additional Information
Source
Canadian Living Magazine: June 2003
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