Name: Herbed Salsa with Grilled Chicken
Total time: 50 min
Ingredients: 1 ½ cups chopped tomatoes, divided; ⅓ cup chopped fresh chives; 1/3 cup chopped fresh cilantro or parsley; 2 teaspoons chopped fresh oregano; 1 ½ tablespoons red-wine vinegar, or to taste; ½ teaspoon salt; ¼ teaspoon freshly ground pepper, or to taste; 1/4-1/2 teaspoon hot sauce, or to taste; 3/4 cup chopped green or red bell pepper (or a combination); ¾ cup corn kernels, fresh (see Tip) or frozen (thawed), cooked if desired; 2 boneless, skinless chicken breasts (8-9 ounces each), trimmed; 2 ½ tablespoons extra-virgin olive oil, divided; 2 ½ teaspoons chili powder; 1 teaspoon minced garlic

Directions

Step 1

To prepare salsa: Place 1 cup tomatoes in a food processor with chives, cilantro (or parsley), oregano, vinegar, salt, pepper and hot sauce. Process until the mixture is coarsely pureed. Add bell pepper and pulse 4 or 5 times to incorporate. Transfer to a nonreactive bowl (see Tips); stir in corn and the remaining 1/2 cup tomatoes. Taste and add more vinegar, salt, pepper and/or hot sauce, if desired.

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Step 2

To prepare chicken: Cut each chicken breast in half on the diagonal to make 4 roughly equal portions. Combine 1/4 cup of the salsa, 2 tablespoons liquid drained from the salsa, 1 1/2 tablespoons oil, chili powder and garlic in a nonreactive medium shallow bowl or sealable gallon-size plastic bag. Add the chicken pieces and stir or shake until well coated. Cover and marinate in the refrigerator for at least 2 hours or up to 1 day. Cover and refrigerate the remaining salsa.
Step 3

Preheat grill to medium-high or position a rack in the upper third of the oven and preheat the broiler.
Step 4

Thoroughly shake off the marinade from the chicken pieces and pat dry with paper towels. Brush on both sides with the remaining 1 tablespoon oil. (Discard the marinade.) If broiling, place on a well-oiled broiler pan or wire rack set on a large baking sheet. Grill or broil, turning once, until an instant-read thermometer inserted into the thickest part registers 165 degrees F, 10 to 14 minutes. Serve the chicken with the reserved salsa.

Tips

Make Ahead Tip: Cover and refrigerate the salsa for up to 1 day; serve at cool room temperature. Marinate the chicken (Step 2) for up to 1 day.

Tips: To remove corn kernels from the cob, stand an ear of corn on one end and slice the kernels off with a sharp knife. One ear will yield about 1/2 cup kernels.

A nonreactive bowl, pan or baking dish--stainless-steel, enamel-coated or glass--is necessary when cooking with acidic foods, such as lemon, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart off colors and/or flavors.

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

Per Serving:

176 calories; 6.7 g total fat; 1.3 g saturated fat; 63 mg cholesterol; 322 mg sodium. 419 mg potassium; 4.6 g carbohydrates; 1.8 g fiber; 2 g sugar; 23.9 g protein; 1158 IU vitamin a iu; 35 mg vitamin c; 26 mcg folate; 42 mg calcium; 2 mg iron; 36 mg magnesium;

Exchanges:

1 vegetable, 3 lean meat

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Ingredients

Directions

Tips

Nutrition Facts

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Ingredients

Directions

Tips

Nutrition Facts