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South-of-the-Border Grilled Chicken and Green Tomatoes

Photo: Oxmoor House
Prep time 6 mins
Cook time 12 mins
Chill time 30 mins
Yield 4 servings (serving size: 2 tomato slices, 1 chicken breast half, about 1/2 cup salsa, and 2 tablespoons queso fresco)
The shortcut marinade begins with the flavorful drained liquid from the salsa. Choose a fresh juicy salsa with chunks of tomatoes and onions, which you can find in the deli or produce section of your supermarket, rather than a thick, tomato sauce-based product. Serve with tortillas.

Ingredients

  • 1 (16-ounce) container fresh salsa
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 2 green tomatoes, each cut into 4 (1/2-inch-thick) slices
  • Cooking spray
  • 1/2 cup (2 ounces) crumbled queso fresco

Nutrition Information

  • calories 314
  • caloriesfromfat 24 %
  • fat 8 g
  • satfat 2.7 g
  • monofat 3.8 g
  • polyfat 1.1 g
  • protein 43.7 g
  • carbohydrate 8.7 g
  • fiber 0.7 g
  • cholesterol 109 mg
  • iron 1.7 mg
  • sodium 588 mg
  • calcium 115 mg

How to Make It

  1. Drain salsa in a colander over a bowl, reserving liquid. Set salsa aside.

  2. Combine reserved liquid, oil, salt, and pepper in a large zip-top plastic bag. Add chicken and tomato to bag; seal and shake gently to coat. Chill 30 minutes.

  3. Prepare grill.

  4. Remove chicken and tomato from bag, reserving marinade. Place chicken on grill rack coated with cooking spray; pour reserved marinade over chicken. Place tomato slices on grill rack. Grill chicken 6 minutes on each side or until done. Grill tomatoes 5 minutes on each side or until lightly browned. Serve chicken with tomatoes; top with reserved salsa and queso fresco.

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