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

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 Cooking Light Fresh Food Fast

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Chill: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 314
  • Calories from fat: 24%
  • Fat: 8g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 1.1g
  • Protein: 43.7g
  • Carbohydrate: 8.7g
  • Fiber: 0.7g
  • Cholesterol: 109mg
  • Iron: 1.7mg
  • Sodium: 588mg
  • Calcium: 115mg

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. 1. Drain salsa in a colander over a bowl, reserving liquid. Set salsa aside.
  2. 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. 3. Prepare grill.
  4. 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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