Grilled Rosemary Chicken with Chunky Tomato-Avocado Salsa

2 Ratings
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Assertive feta cheese pairs well with acidic tomatoes and rich avocados in this 5-minute salsa. Make this salsa right before serving, and avoid refrigerating it—the texture of the tomato will soften. Serve this dish with a side of grilled vegetables.

Recipe by Oxmoor House March 2010

Gallery

Credit: Oxmoor House

Recipe Summary

cook:
6 mins
additional:
30 mins
total:
39 mins
prep:
3 mins
Yield:
4 servings (serving size: 1 chicken cutlet)
Nutrition Info
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Ingredients

Directions

  • Combine first 4 ingredients in a large heavy-duty zip-top plastic bag. Place chicken between 2 sheets of plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken with salt and pepper, and add to bag; seal. Marinate in refrigerator 30 minutes.

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  • Prepare grill.

  • Remove chicken from marinade, discarding marinade. Place chicken on a grill rack coated with cooking spray. Grill 3 minutes on each side or until done.

Source

Cooking Light Fresh Food Fast Weeknight Meals

Nutrition Facts

Per Serving:
393 calories; fat 21.8g; saturated fat 4.5g; mono fat 12.3g; poly fat 3.9g; protein 39.4g; carbohydrates 7.3g; fiber 3.1g; cholesterol 101mg; iron 1.7mg; sodium 430mg; calcium 84mg.
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