Oregano Chicken with Tomato Salsa
This recipe makes 4 servings
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 |
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.
Ingredients
- 3 tbsp wine vinegar
- 2 tbsp chopped fresh oregano, (or 1/2 tsp/2 mL) dried
- 2 tbsp extra-virgin olive oil
- 4 cloves garlic, smashed
- 1/2 tsp each salt and pepper
- 4 chicken breasts, (about 2 lb/1 kg total)
- Tomato Salsa:
- 2 cups cherry tomatoes, quartered
- 1/3 cup diced red onions
- 2 tbsp chopped fresh mint
- 8 olives, halved and pitted
- 1 tbsp wine vinegar
- 1 tbsp extra-virgin olive oil
- 1/4 tsp 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.
Source : Canadian Living Magazine: June 2003
- Keywords : Main Course; Grill/Barbecue; Chicken; Tomatoes; Green olives; Mint; Red onions; Garlic;
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