Grilled Rosemary Chicken with Chunky Tomato-Avocado Salsa

Rating: 4 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 0

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

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

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.

    Advertisement

  • 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; calories from fat 0%; 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.
Advertisement
Advertisement
© Copyright 2021 myrecipes.com. All rights reserved. Printed from https://www.myrecipes.com 01/18/2021