Grilled Chicken with Italian Salsa

Lee Harrelson

Make a simple salsa with fresh tomatoes, basil, balsamic vinegar and a splash of orange juice, and spoon it over grilled herbed-marinated chicken breasts.

Yield: 4 servings (serving size: 1 chicken breast half and 1/2 cup salsa)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 293
  • Calories from fat: 29%
  • Fat: 9.5g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 4.5g
  • Polyunsaturated fat: 1.9g
  • Protein: 41.7g
  • Carbohydrate: 10.1g
  • Fiber: 1.6g
  • Cholesterol: 108mg
  • Iron: 2.2mg
  • Sodium: 633mg
  • Calcium: 46mg

Ingredients

  • Salsa:
  • 2 1/4 cups chopped tomatoes (about 2 medium)
  • 1/2 cup chopped fresh basil
  • 1 tablespoon thawed orange juice concentrate
  • 1/2 teaspoon salt
  • 1/2 teaspoon minced fresh garlic
  • 1/2 teaspoon balsamic vinegar
  • 1/4 teaspoon freshly ground black pepper
  • Chicken:
  • 1 tablespoon chopped fresh oregano
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon Dijon mustard
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh parsley
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chopped fresh thyme
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • Cooking spray

Preparation

  1. To prepare salsa, combine the first 7 ingredients in a medium bowl. Cover and chill 1 hour.
  2. To prepare chicken, preheat grill.
  3. Combine oregano and next 10 ingredients (through 1/4 teaspoon salt) in a large zip-top plastic bag. Add chicken to bag; seal. Marinate chicken in refrigerator 1 hour, turning occasionally.
  4. Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray; grill 6 minutes on each side or until chicken is done. Serve with salsa.
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