Grilled Rosemary Chicken with Chunky Tomato-Avocado Salsa

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

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 393
  • Calories from fat: 0.0%
  • Fat: 21.8g
  • Saturated fat: 4.5g
  • Monounsaturated fat: 12.3g
  • Polyunsaturated fat: 3.9g
  • Protein: 39.4g
  • Carbohydrate: 7.3g
  • Fiber: 3.1g
  • Cholesterol: 101mg
  • Iron: 1.7mg
  • Sodium: 430mg
  • Calcium: 84mg

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
  • Chunky Tomato-Avocado Salsa

Preparation

  1. 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. 2. Prepare grill.
  3. 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.
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