Ingredients
- 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
- 1/4 tsp freshly ground black pepper
- 4 boneles, 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 medium shallot, diced
- 1/2 cup diced onion
- 1/2 small jalapeno, 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. Eat oven to 400 degrees. Cover a baking tray with foil. To make salsa, spread tomatoes on tray; drizzle with oil. Add salt and pepper. Bake until lightly browned, 20-25 minutes. Combine tomatoes, shallots, onion, jalapeno, 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.
312 calories per serving.
12.6 g fat (2 g saturated) 7.8 g carbs 1.8 g fiber 40.8 g protein
