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Photo: Oxmoor House Photo by: Photo: Oxmoor House

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

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.

Oxmoor House APRIL 2009

  • Yield: 4 servings (serving size: 2 tomato slices, 1 chicken breast half, about 1/2 cup salsa, and 2 tablespoons queso fresco)
  • Cook time: 12 Minutes
  • Prep time: 6 Minutes
  • Chill: 30 Minutes

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.

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

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