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

South-of-the-Border Grilled Chicken and Green Tomatoes Recipe
Photo: Oxmoor House
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.

Yield:

4 servings (serving size: 2 tomato slices, 1 chicken breast half, about 1/2 cup salsa, and 2 tablespoons queso fresco)

Recipe from

Oxmoor House

Recipe Time

Prep: 6 Minutes
Cook: 12 Minutes
Chill: 30 Minutes

Nutritional 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

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

Preparation

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.

Cooking Light Fresh Food Fast,

Oxmoor House

April 2009
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