Try this Grilled Chicken with Roasted Tomato and Oregano Salsa recipe, or contribute your own.
Suggest a better description1) Combine olive oil, basil, garlic, rosemary, oregano, salt, thyme, and pepper in a
plastic bag. Add chicken; marinate at least 30 minutes.
2) Preheat oven to 400 degrees Farenheight.
3) Cover a baking tray with foil. To make salsa, spread tomatoes on tray; drizzle
oil. Add salt and pepper. Bake until lightly browned, 20 to 25 minutes.
4) 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.
5) 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1158g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1410 | ||
Calories from Fat: 714 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 79.3g | 106 % | |
Saturated Fat 46.7g | 234 % | |
Monounsaturated Fat 25.6g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 292.3mg | 90 % | |
Sodium 1127mg | 39 % | |
Potassium 3399.9mg | 89 % | |
Total Carbohydrate 108.9g | 32 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 106.8g | ||
Protein 70.3g | 100 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1410
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