Herbed Salsa with Grilled Chicken
This fresh tomato salsa, which doubles as a marinade for grilled chicken, is packed with flavor from lots of fresh oregano, chives and cilantro. The salsa would also pair wonderfully with just about any meat, fish or tofu. Serve the chicken and salsa with beans and brown rice or over greens for a colorful salad. Recipe by Nancy Baggett for EatingWell
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- 1 1/2 cup(s) tomatoes chopped, divided
- 1/3 cup(s) fresh chives chopped
- 1/3 cup(s) fresh cilantro or parsley chopped
- 2 teaspoon(s) fresh oregano chopped
- 1 1/2 tablespoon(s) red-wine vinegar or to taste
- 1/2 teaspoon(s) salt
- 1/4 teaspoon(s) freshly ground pepper or to taste
- 1/4 teaspoon(s) hot sauce or to taste
- 3/4 cup(s) green or red bell pepper (or a combination) chopped
- 3/4 cup(s) corn kernals frozen, thawed or fresh off cobb
- 2 skinless chicken breasts 8-9 oz ea, trimmed
- 2 1/2 tablespoon(s) extra-virgin oil divided
- 2 1/2 teaspoon(s) chili powder
- 1 teaspoon(s) minced garlic
- 1. To prepare salsa: Place 1 cup tomatoes in a food processor with chives, cilantro (or parsley), oregano, vinegar, salt, pepper and hot sauce. Process until the mixture is coarsely pureed. Add bell pepper and pulse 4 or 5 times to incorporate. Transfer to a nonreactive bowl (see Tip); stir in corn and the remaining 1/2 cup tomatoes. Taste and add more vinegar, salt, pepper and/or hot sauce, if desired.
- 2. To prepare chicken: Cut each chicken breast in half on the diagonal to make 4 roughly equal portions. Combine 1/4 cup of the salsa, 2 tablespoons liquid drained from the salsa, 1 1/2 tablespoons oil, chili powder and garlic in a nonreactive medium shallow bowl or sealable gallon-size plastic bag. Add the chicken pieces and stir or shake until well coated. Cover and marinate in the refrigerator for at least 2 hours or up to 1 day. Cover and refrigerate the remaining salsa.
- 3. Preheat grill to medium-high or position a rack in the upper third of the oven and preheat the broiler.
- 4. Thoroughly shake off the marinade from the chicken pieces and pat dry with paper towels. Brush on both sides with the remaining 1 tablespoon oil. (Discard the marinade.) If broiling, place on a well-oiled broiler pan or wire rack set on a large baking sheet. Grill or broil, turning once, until an instant-read thermometer inserted into the thickest part registers 165° F, 10 to 14 minutes. Serve the chicken with the reserved salsa.
- TIPS & NOTES
- Make Ahead Tip: Cover and refrigerate the salsa for up to 1 day; serve at cool room temperature. Marinate the chicken (Step 2) for up to 1 day.
- Tips: To remove corn kernels from the cob, stand an ear of corn on one end and slice the kernels off with a sharp knife. One ear will yield about 1/2 cup kernels.
- A nonreactive bowl, pan or baking dish—stainless-steel, enamel-coated or glass—is necessary when cooking with acidic foods, such as lemon, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart off colors and/or flavors.
- Per serving: 176 calories; 7 g fat ( 1 g sat , 1 g mono ); 63 mg cholesterol; 5 g carbohydrates; 0 g added
This recipe is a personal recipe added by cmccloser and has not been tested or endorsed by MyRecipes.
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