Chicken Breasts With Salad Topping
Updated October 11, 2023
- Total Time
- 1 hour 20 minutes
- Prep Time
- 20 minutes
- Cook Time
- 1 hour
- Rating
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Ingredients
6 skinless and boneless chicken breast halves, about 2 pounds
2 cloves garlic, minced
Juice of 1 lemon
4 tablespoons extra virgin olive oil
2 teaspoons fresh rosemary leaves
2 medium-sized ripe tomatoes, chopped
4 tablespoons minced fresh basil
1 tablespoon capers
1 tablespoon balsamic vinegar
Salt and freshly ground black pepper to taste
Nutritional analysis per serving (4 to 6 servings)
4 grams carbs; 110 milligrams cholesterol; 279 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 13 grams fat; 1 gram fiber; 518 milligrams sodium; 35 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Select a glass, ceramic or stainless steel dish that will hold the chicken breasts in a single layer. Combine the garlic with the lemon juice, 2 tablespoons of the olive oil and the rosemary. Pour this mixture over the chicken, turning the chicken to coat all sides, cover and allow to marinate 2 to 3 hours in the refrigerator. Turn the chicken once while it is marinating.
- Step 2
Preheat grill or broiler and preheat oven to 150 degrees. Broil or grill the chicken with high heat, turning once, until the chicken is attractively seared on the outside and still pink, but not raw, in the middle, 4 to 5 minutes on each side.
- Step 3
Place the seared chicken breasts in the warm oven, cover with foil and allow to continue warming at least 20 minutes and up to 1 ½ hours.
- Step 4
Mix the tomatoes, basil, capers, vinegar and remaining oil together and season to taste with salt and pepper. Set aside.
- Step 5
When you are ready to serve the chicken, remove it from the oven and arrange on a platter. Top each breast with some of the tomato mixture and serve.
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