I have a healthy recipe here for you today...juicy grilled chicken breasts, topped with tomato, garlic and herbs.
To be honest, I generally find chicken thats not in the form of wings pretty boring, but this recipe did the trick. Nothing is worse than dry chicken, so I used tips from Kalyn on how to make juicy grilled chicken breasts...and it worked perfectly! Lot's of marination (did I make that word up?) went into making this chicken, I used a balsamic marinade for the chicken and marinated the tomato and herbs overnight...all of that marinating led to great flavors. One more great aspect of this dish is once I did the marinating the night before, it was very hands off the next night.
Next time you're in the mood for a healthy lunch or dinner give this one a go.
For the Chicken
4 boneless chicken breasts
1/2 cup balsamic vinegar
1/3 cup olive oil
2 tablespoons Montreal Steak Seasoning (or something similar)
1/4 cup dijon mustard
1 tablespoon Sriracha
3 garlic cloves, minced
1 teaspoon salt
1 teaspoon ground black pepper
For the Tomato Topping
3 beefsteak tomatoes, diced
15-20 basil leaves, roughly chopped
6 cloves garlic, minced
1 teaspoon dried parsley
1/2 teaspoon dried tarragon
juice form 1/2 lemon
1 tablespoon crushed red pepper flakes
1/2 teaspoon salt
1/2 teaspoon pepper
In a small bowl, whisk together all ingredients in chicken breast marinade (from balsamic vinegar to ground black pepper) and place in large ziploc bag with chicken to marinate in the refrigerator overnight.
In a seperate bowl, combine all ingredients in the tomato topping and marinate in the refrigerator overnight.
The next day, preheat grill to medium high heat. Cook chicken breasts for 8 to 10 minutes or until cooked through (165 F).