I made the best dinner tonight.......
It's from self.com
Grilled Chicken With Roasted Tomato and Oregano Salsa
2 tbsp olive oil
2 tbsp chopped fresh basil
2 cloves garlic, chopped
1/2 tsp chopped fresh rosemary
1/2 tsp chopped fresh oregano
1/2 tsp salt
1/4 tsp chopped fresh thyme Didn't have thyme so I left it out
1/4 tsp freshly ground black pepper
4 boneless, skinless chicken breasts (about 6 oz each)
Salsa
1 lb fresh tomatoes, diced
1 tbsp olive oil
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 edium shallot, diced (didn't have shallots so I used scallions)
1/2 cup diced onion
1/2 small jalapeño, cored, seeded and minced
1 tsp minced garlic
1 tbsp chopped fresh oregano
Vegetable oil cooking spray
Combine first 8 ingredients in a plastic bag. Add chicken; marinate at least 30 minutes. Heat oven to 400°. 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.
& I served it with:
Grilled Tricolor Peppers
Vegetable oil cooking spray
1 green bell pepper, cored, seeded and sliced into rings
1 yellow bell pepper, cored, seeded and sliced into rings
1 red bell pepper, cored, seeded and sliced into rings
1 large Vidalia onion, sliced into rings
1 tbsp olive oil
1/2 tsp salt
1/8 tsp freshly ground black pepper
It says to do the following (but I baked them in the oven for like a half hour or so at 400)
Coat grill with cooking spray and heat on high. Toss bell peppers, onion, oil, salt and pepper in a bowl. Grill, turning occasionally, until vegetables soften, about 15 minutes. Serve immediately.
Grilled Chicken With Roasted Tomato and Oregano Salsa
2 tbsp olive oil
2 tbsp chopped fresh basil
2 cloves garlic, chopped
1/2 tsp chopped fresh rosemary
1/2 tsp chopped fresh oregano
1/2 tsp salt
1/4 tsp chopped fresh thyme Didn't have thyme so I left it out
1/4 tsp freshly ground black pepper
4 boneless, skinless chicken breasts (about 6 oz each)
Salsa
1 lb fresh tomatoes, diced
1 tbsp olive oil
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 edium shallot, diced (didn't have shallots so I used scallions)
1/2 cup diced onion
1/2 small jalapeño, cored, seeded and minced
1 tsp minced garlic
1 tbsp chopped fresh oregano
Vegetable oil cooking spray
Combine first 8 ingredients in a plastic bag. Add chicken; marinate at least 30 minutes. Heat oven to 400°. 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.
& I served it with:
Grilled Tricolor Peppers
Vegetable oil cooking spray
1 green bell pepper, cored, seeded and sliced into rings
1 yellow bell pepper, cored, seeded and sliced into rings
1 red bell pepper, cored, seeded and sliced into rings
1 large Vidalia onion, sliced into rings
1 tbsp olive oil
1/2 tsp salt
1/8 tsp freshly ground black pepper
It says to do the following (but I baked them in the oven for like a half hour or so at 400)
Coat grill with cooking spray and heat on high. Toss bell peppers, onion, oil, salt and pepper in a bowl. Grill, turning occasionally, until vegetables soften, about 15 minutes. Serve immediately.
