GRILLED CHICKEN WITH TOMATOES RECIPES

Name: Grilled Chicken Breasts With Heirloom Tomatoes
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6-8 serving(s)
Ingredients: 4 chicken breasts (about 1/2 pound each); 3 small heirloom tomatoes (try to get different colors (red, purple, yellow, green...); 1 small red onion; 1 bunch of fresh mint; 1 lemon; 2 garlic cloves; 2 tablespoons olive oil; salt and pepper

GRILLED CHICKEN BREASTS WITH HEIRLOOM TOMATOES RECIPE ...

Grilled Chicken Breasts With Heirloom Tomatoes Recipe ... image

Make and share this Grilled Chicken Breasts With Heirloom Tomatoes recipe from Food.com.

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

4 chicken breasts (about 1/2 pound each)
3 small heirloom tomatoes (try to get different colors (red, purple, yellow, green...)
1 small red onion
1 bunch of fresh mint
1 lemon
2 garlic cloves
2 tablespoons olive oil
salt and pepper

Steps:

Plunge the tomatoes in boiling water for 1 minute to help make peeling easier. Remove the skin, cut in quarters and remove the seeds. Cut in small cubes, reserve.
Cut the red onion in small dices, add to the tomato dices.
Remove the leaves from the mint.
Crush the garlic cloves, grate and squeeze the lemon. Chop the mint leaves; mix with the olive oil, garlic, fresh pepper, salt, lemon juice and lemon zest. Pour half of the mixture over the chicken and half over the tomatoes and red onion. Let the meat and the tomatoes marinate for at least 30 minutes.
When ready to cook, place the chicken on a hot grill for 1 to 2 minutes per side to get nice markings on the breasts. Remove from the grill and put on a small sheet pan. Pour any remaining marinade over the chicken.
Place in a 350°F oven for 7 to 10 minutes, depending on the thickness of the breast.
Once the chicken is cooked, allow the meat to rest for about five minutes. Mix the chicken's cooking juices with the tomatoes. Slice the chicken and place on a plate, cover with the marinated tomatoes and drizzle remaining tomato marinade over all. Serve with mint-infused couscous.

Nutrition Facts : Calories 224.2, FatContent 13.6, SaturatedFatContent 3.2, CholesterolContent 61.9, SodiumContent 64.3, CarbohydrateContent 5.2, FiberContent 1.6, SugarContent 1.7, ProteinContent 20.9

GRILLED CHICKEN WITH TOMATOES AND HERB OIL RECIPE | MYRECIPES

Grilled Chicken with Tomatoes and Herb Oil Recipe | MyRecipes image

Ripe tomatoes and juicy chicken, hot off the grill, mingle with herby oil to make a delicious sauce. Serve with warm bread to mop it up. You'll need a perforated grill pan for this recipe (or use a double thickness of foil, oiled, with dime-size holes poked through about an inch apart).Wine pairing: Maryhill 2016 Otis Vineyard Proprietor's Reserve Albariño (Columbia Valley; $20)

Provided by MyRecipes

Total Time 35 minutes

Yield Serves 4

Number Of Ingredients 10

Ingredients

½ cup finely chopped flat-leaf parsley
¼ cup finely chopped mint
1 tablespoon lemon juice
1 teaspoon lemon zest
¼ teaspoon ground allspice
? cup plus 2 tbsp. extra-virgin olive oil
About 1/2 tsp. kosher salt
About 1/4 tsp. freshly ground pepper
8 boned, skinned chicken thighs (about 1 1/2 lbs. total)
4 large firm-ripe heirloom tomatoes (about 2 lbs.), sliced 1/2 in. thick

Steps:

Set a large perforated grill pan to one side of a grill's cooking grate. Heat grill to medium-high (450°).
In a large bowl, whisk together parsley, mint, lemon juice and zest, allspice, 2/3 cup olive oil, and 1/4 tsp. salt. Reserve 1/2 cup herb oil and set aside. Whisk 1/4 tsp. salt and the pepper into herb oil in bowl; add chicken and turn to coat well.
Set chicken next to grill pan and grill, covered, 5 minutes. Discard marinade.
Gently toss tomatoes with remaining 2 tbsp. olive oil, plus salt and pepper to taste. Arrange tomatoes in a single layer on grill pan. Turn chicken over. Cook tomatoes and chicken, covered, until tomatoes are softened with a bit of char and chicken is nicely browned and cooked through (cut to test), 4 to 6 minutes.
Transfer tomatoes to a platter. Arrange chicken on top and drizzle with 1/4 cup reserved herb oil. Serve with remaining herb oil.

Nutrition Facts : Calories 808 calories, CarbohydrateContent 10 g, CholesterolContent 280 mg, FatContent 57 g, FiberContent 3.2 g, ProteinContent 61 g, SaturatedFatContent 9.6 g, SodiumContent 539 mg

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