Grilled Chicken with Roasted Tomato and Oregano Salsa

Ingredients for Grilled Chicken with Roasted Tomato and Oregano Salsa

• 2 tablespoons olive oil

• 2 tablespoons chopped fresh basil

• 2 cloves garlic, chopped

• 1/2 teaspoons chopped fresh rosemary

• 1/2 teaspoons chopped fresh oregano

• 1/2 teaspoons salt

• 1/4 teaspoons chopped fresh thyme

• 1/4 teaspoons freshly ground black pepper

• 4 boneless, skinless chicken breasts (about 170g each)

• 450g fresh tomatoes, diced

• 1 tablespoon olive oil

• 1/2 teaspoons salt

• 1/4 teaspoons freshly ground black pepper

• 1 medium shallot, diced

• 80g diced onion

• 1/2 small jalapeño, cored, seeded and minced

• 1 teaspoon minced garlic

• 1 tablespoon chopped fresh oregano

• Vegetable oil cooking spray

How to make Grilled Chicken with Roasted Tomato and Oregano Salsa

Combine first 8 ingredients in a plastic bag. Add chicken; marinate at least 30 minutes. Heat oven to 204°C. 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.