Grilled Chicken with Roasted Tomato and Oregano Salsa

Name: Grilled Chicken with Roasted Tomato and Oregano Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 0 teaspoons freshly ground black pepper; 2 Tbsps chopped fresh basil; 1 teaspoons chopped fresh rosemary; 0 teaspoons chopped fresh thyme; 1 teaspoon minced garlic; 1 smalls jalapeño, cored, seeded and minced; 1 Tbsp olive oil; 118 milliliters diced onion; 1 Tbsp chopped fresh oregano; 1 teaspoons salt; 1 medium shallot, diced; 680 grams boneless, skinless chicken breasts (about each); 454 grams fresh tomatoes, diced

Grilled Chicken with Roasted Tomato and Oregano Salsa might be just the Mexican recipe you are searching for. This recipe makes 4 servings with 263 calories, 38g of protein, and 8g of fat each. This recipe covers 24% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Fourth Of July. If you have pepper, salt, chicken breasts, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Combine first 8 ingredients in a plastic bag.

Equipment you will use

Ziploc Bags

Add chicken; marinate at least 30 minutes.

Ingredients you will need

Whole Chicken

Heat oven to 400°F. Cover a baking tray with foil. To make salsa, spread tomatoes on tray; drizzle with oil.

Ingredients you will need

Tomato

Spread

Salsa

Cooking Oil

Equipment you will use

Baking Pan

Aluminum Foil

Oven

Add salt and pepper.

Ingredients you will need

Salt And Pepper

Bake until lightly browned, 20 to 25 minutes.

Equipment you will use

Oven

Combine tomatoes, shallots, onion, jalapeño, garlic and oregano in a bowl. Coat a large skillet with cooking spray.

Ingredients you will need

Cooking Spray

Shallot

Tomato

Oregano

Garlic

Onion

Equipment you will use

Frying Pan

Bowl

Heat over medium-high heat.

Remove chicken from marinade; cook 5 minutes. Reduce heat to medium-low, flip chicken and add leftover marinade to pan. Cook 5 minutes. Reduce heat to low. Cover chicken; cook 10 minutes. Divide among 4 plates; top each with 1/4 of the salsa.

Ingredients you will need

Marinade

Whole Chicken

Salsa

Equipment you will use

Frying Pan

Serve immediately.

Self

Equipment

Ingredients

Servings:

0teaspoons

freshly ground black pepper 2Tbsps

chopped fresh basil 1teaspoons

chopped fresh rosemary 0teaspoons

chopped fresh thyme 1teaspoon

minced garlic 1smalls

jalapeño, cored, seeded and minced 1Tbsp

olive oil 118milliliters

diced onion 1Tbsp

chopped fresh oregano 1teaspoons

salt 1medium

shallot, diced 680grams

boneless, skinless chicken breasts (about each)454grams

fresh tomatoes, diced

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Byron Fiddlestix Vineyard Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.