Grilled chicken breasts with roasted yellow tomato sauce
Nutrition Facts
Serving Size 1 piece
Calories 249
| Amount Per Serving | ||
| Monounsaturated fat | 5 g | |
|---|---|---|
| Saturated fat | 2 g | |
| Total fat | 9 g | |
| Sodium | 260 mg | |
| Cholesterol | 103 mg | |
| Dietary fiber | 2 g | |
| Protein | 34 g | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories: | 2,000 | 2,500 | ||
|---|---|---|---|---|
| Total Fat | Less than | 65g | 80g | |
| Saturated Fat | Less than | 20g | 25g | |
| Cholesterol | Less than | 300mg | 300 mg | |
| Sodium | Less than | 2,400mg | 2,400mg | |
| Total Carbohydrate | 300g | 375g | ||
| Dietary Fiber | 25g | 30g | ||
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
Make your grill do double duty. Use it to make the smoky-flavored tomato sauce as well as grill the chicken.
Ingredients
(Serves 4)- 4 yellow tomatoes, peeled, halved crosswise and seeded
- 1 1/2 tablespoons extra-virgin olive oil
- 2 garlic cloves, minced
- 1 tablespoon balsamic vinegar
- 3 tablespoons chopped fresh basil, divided
- 1/4 teaspoon freshly ground black pepper, divided
- 4 skinless, boneless chicken breast halves, each about 5 ounces
- 1/4 teaspoon salt, divided
- 2 tablespoons chopped fresh flat-leaf (Italian) parsley
- 1 tablespoon chopped fresh thyme
Directions
Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.
Arrange the tomatoes skin-side down on the grill rack or skin-side up on a broiler pan lined with aluminum foil. Cook until the skins begin to blacken, about 5 minutes. Transfer to a bowl, cover with plastic wrap, and let steam until the skins loosen, about 10 minutes.
In a small frying pan, heat the olive oil over medium heat. Add the garlic and saute until softened, about 1 minute. Remove from the heat and set aside.
In a blender or food processor, combine the tomatoes, garlic, oil and vinegar. Pulse until well-blended. Stir in 1 tablespoon basil and 1/8 teaspoon of the pepper.
Sprinkle the chicken breasts with 1/4 teaspoon salt and the remaining 1/8 teaspoon pepper. In a shallow dish, stir together the parsley, thyme and remaining 2 tablespoons basil.
Dredge the chicken in the herb mixture, coating completely. Grill or broil the chicken, turning once, until browned on both sides and no longer pink on the inside, about 4 minutes on each side.
Transfer the chicken breasts to warmed individual plates. Spoon the tomato sauce on top, dividing evenly. Serve immediately.