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.

Cooking Light Fresh Food Fast Weeknight Meals,

Oxmoor House

March 2010
My Notes

Only you will be able to view, print, and edit this note.

Add Note