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.

Recipe by Oxmoor House April 2009

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Oxmoor House

Recipe Summary

prep:
6 mins
cook:
12 mins
chill:
30 mins
total:
48 mins
Yield:
4 servings (serving size: 2 tomato slices, 1 chicken breast half, about 1/2 cup salsa, and 2 tablespoons queso fresco)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Drain salsa in a colander over a bowl, reserving liquid. Set salsa aside.

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  • 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.

  • Prepare grill.

  • 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.

Source

Cooking Light Fresh Food Fast

Nutrition Facts

314 calories; calories from fat 24%; fat 8g; saturated fat 2.7g; mono fat 3.8g; poly fat 1.1g; protein 43.7g; carbohydrates 8.7g; fiber 0.7g; cholesterol 109mg; iron 1.7mg; sodium 588mg; calcium 115mg.