Skip to main content
Epicurious
Self

Grilled Chicken with Roasted Tomato and Oregano Salsa

By Chad S. Luethje

4.0

(10)

Image may contain Dish Food Meal Lunch and Plant
Grilled Chicken with Roasted Tomato and Oregano SalsaVictoria Pearson

Enjoy generous portions of this low-calorie dish from Red Mountain Spa's executive chef Chad S. Luethje.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

2 tablespoons olive oil
2 tablespoons chopped fresh basil
2 cloves garlic, chopped
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh oregano
1/2 teaspoon salt
1/4 teaspoon chopped fresh thyme
1/4 teaspoon freshly ground black pepper
4 boneless, skinless chicken breasts (about 6 ounces each)

Salsa

1 pound fresh tomatoes, diced
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 medium shallot, diced
1/2 cup diced onion
1/2 small jalapeño, cored, seeded and minced
1 teaspoon minced garlic
1 tablespoon chopped fresh oregano
Vegetable oil cooking spray

Preparation

  1. Combine first 8 ingredients in a plastic bag. Add chicken; marinate at least 30 minutes. Heat oven to 400°F. Cover a baking tray with foil. To make salsa, spread tomatoes on tray; drizzle with oil. Add salt and pepper. Bake until lightly browned, 20 to 25 minutes. Combine tomatoes, shallots, onion, jalapeño, garlic and oregano in a bowl. Coat a large skillet with cooking spray. 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. Serve immediately.

Nutrition Per Serving

Nutritional analysis per serving: 312 calories per serving
12.6 g fat (2 g saturated)
7.8 g carbs
1.8 g fiber
40.8 g protein
#### Nutritional analysis provided by Self
TagsChicken BreastChickenPoultryTomatoVegetableJalapeñoChileOreganoHerbs & SpicesMainLunchDinnerDairy FreeGluten FreeNut FreeSauteSelf
Read More
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
29 Ricotta Recipes for Dinner, Dessert, and More
Put that half-full tub to use with recipes that go beyond the Italian American classics.
One-Pot Chicken Thighs With Cilantro Rice and Beans
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Speedy Chicken Stroganoff
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
31 Cashew Recipes That Go Beyond the Snack Bowl
Like Sri Lankan cashew curry and vegan stuffed shells.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.