Grilled Rosemary Chicken with Chunky Tomato-Avocado Salsa

Grilled Rosemary Chicken with Chunky Tomato-Avocado Salsa Recipe
Oxmoor House
Assertive feta cheese pairs well with acidic tomatoes and rich avocados in this 5-minute salsa. Make this salsa right before serving, and avoid refrigerating it—the texture of the tomato will soften. Serve this dish with a side of grilled vegetables.

Yield:

4 servings (serving size: 1 chicken cutlet)

Recipe from

Oxmoor House

Recipe Time

Prep: 3 Minutes
Cook: 6 Minutes
Other: 30 Minutes

Nutritional Information

Calories 393
Caloriesfromfat 0.0 %
Fat 21.8 g
Satfat 4.5 g
Monofat 12.3 g
Polyfat 3.9 g
Protein 39.4 g
Carbohydrate 7.3 g
Fiber 3.1 g
Cholesterol 101 mg
Iron 1.7 mg
Sodium 430 mg
Calcium 84 mg

Ingredients

2 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon chopped fresh rosemary
1 tablespoon minced garlic
4 (4-ounce) chicken cutlets
1/4 teaspoon salt
1/4 teaspoon black pepper
Cooking spray

Preparation

1. Combine first 4 ingredients in a large heavy-duty zip-top plastic bag. Place chicken between 2 sheets of plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken with salt and pepper, and add to bag; seal. Marinate in refrigerator 30 minutes.

2. Prepare grill.

3. Remove chicken from marinade, discarding marinade. Place chicken on a grill rack coated with cooking spray. Grill 3 minutes on each side or until done.

Note:

Cooking Light Fresh Food Fast Weeknight Meals

March 2010
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