Grilled Chicken with Sundried Tomato Salsa
Makes 2 servings
Prep Time: 10 minutes
Total Time: 20 minutes
Ease of Preparation: Easy
8 oz. small red and yellow cherry tomatoes, halved or quartered, depending
2 tablespoons chopped drained oil-packed sun-dried tomatoes
2 teaspoons drained capers (optional)
1/2 teaspoon minced garlic
1 tablespoon red wine vinegar
2 teaspoons lightly chopped fresh thyme leaves; plus sprigs for garnish, if you like
3 tablespoons plus 2 tsp. extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 (6 oz.) skinless, boneless chicken breast halves, rinsed and patted dry.
Split horizontally to create 4 thinner pieces
1. Combine the cherry tomatoes, sun-dried tomatoes, capers, garlic, vinegar, 1 tsp. of the thyme, 3 Tbs. of the olive oil and a few grinds of pepper. Set aside to let the flavors combine.
2. Turn gas grill to high. Spray the chicken in a shallow pan or plate with cooking spray. Rub the chicken all over with a few grinds of pepper and a pinch of salt on each breast, and the remaining 1 tsp. thyme.
3. Lay the split breasts on the hot grill and cook, covered, until the chicken has grill marks, ~2 min., Lift and rotate the breasts 90 degrees (to create a crosshatch of grill marks) and continue grilling on same side until grill marks form, another 1 min. Turn the breasts and cook the second side in the same way but grilling for 1 min. in each direction, until cooked through.
4. Transfer the breasts to two warm serving plates, stir the tomato mixture and spoon equal amounts over each piece of chicken. Garnish with a sprig of thyme, if you like.
Nutritional Notes: per serving: calories 336; fat 18g (sat 3g, mono 11g, poly 3g); iron 3mg; cholesterol 108mg; calcium 41mg; carbohydrate 7g; sodium 550mg; protein 37g; fiber 2g.
Nutrition Bonus: Vitamin C 40 (daily value); Vitamin A 25% dv; Iron 15 dv; Calcium 4% dv.