Make a simple salsa with fresh tomatoes, basil, balsamic vinegar and a splash of orange juice, and spoon it over grilled herbed-marinated chicken breasts.

Ruth Powers
Recipe by Cooking Light


Lee Harrelson

Recipe Summary

4 servings (serving size: 1 chicken breast half and 1/2 cup salsa)


Ingredient Checklist


Instructions Checklist
  • To prepare salsa, combine the first 7 ingredients in a medium bowl. Cover and chill 1 hour.

  • To prepare chicken, preheat grill.

  • Combine oregano and next 10 ingredients (through 1/4 teaspoon salt) in a large zip-top plastic bag. Add chicken to bag; seal. Marinate chicken in refrigerator 1 hour, turning occasionally.

  • Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray; grill 6 minutes on each side or until chicken is done. Serve with salsa.

Nutrition Facts

293 calories; calories from fat 29%; fat 9.5g; saturated fat 1.8g; mono fat 4.5g; poly fat 1.9g; protein 41.7g; carbohydrates 10.1g; fiber 1.6g; cholesterol 108mg; iron 2.2mg; sodium 633mg; calcium 46mg.