Grilled Tomato-Basil Chicken
Grilled Tomato-Basil Chicken is a gluten free, whole 30, and vegan recipe with 4 servings. One serving contains 146 calories, 4g of protein, and 0g of fat. This recipe covers 10% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes roughly 25 minutes. Head to the store and pick up balsamic vinegar, skinned, garlic, and a few other things to make it today.
Instructions
Position knife blade in food processor bowl.
Combine first 6 ingredients in processor bowl. Process until smooth. Set aside 1/4 cup tomato mixture.
Place chicken in a large heavy-duty, zip-top plastic bag.
Pour remaining tomato mixture over chicken. Seal bag; turn bag to coat chicken. Marinate in refrigerator 8 hours.
Coat grill rack with cooking spray; place on grill over medium-hot coals (350 to 400).
Remove chicken from marinade, discarding marinade. Coat tomato halves with cooking spray.
Place chicken and tomato halves on rack; grill, covered, 5 to 6 minutes on each side or until chicken is done and tomato is cooked but still slightly firm.
Place chicken on 4 individual serving plates; top each chicken breast half with 1 tablespoon reserved tomato mixture. Arrange 2 grilled tomato halves on each plate with chicken.