Oregano Chicken with Tomato Salsa

Author: Canadian Living

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.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: June 2003

Ingredients

  • 3 tablespoons wine vinegar
  • 2 tablespoons chopped fresh oregano (or 1/2 tsp/2 mL) dried
  • 2 tablespoons extra-virgin olive oil
  • 4 cloves garlic smashed
  • 1/2 teaspoon 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 onion
  • 2 tablespoons chopped fresh mint
  • 8 olives halved and pitted
  • 1 tablespoon wine vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon each salt and pepper

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 579 mg
  • Protein 30 g
  • Calories 301.0
  • Total fat 17 g
  • Cholesterol 93 mg
  • Saturated fat 3 g
  • Total carbohydrate 7 g

%RDI

  • Iron 11.0
  • Fibre 0.0
  • Folate 8.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 7.0
  • Vitamin C 23.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Oregano Chicken with Tomato Salsa

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