Grilled Chicken with Fresh Tomato Salsa
A vibrant and healthy dish featuring juicy, herb-marinated chicken breast topped with a zesty, garden-fresh tomato salsa.
Ingredients
- •4 boneless, skinless chicken breasts (about 6oz each)
- •3 tablespoons extra virgin olive oil
- •2 cloves garlic, minced
- •1 teaspoon dried oregano
- •1 teaspoon kosher salt
- •1/2 teaspoon black pepper
- •3 large ripe tomatoes, diced
- •1/2 red onion, finely diced
- •1/4 cup fresh cilantro, chopped
- •1 jalapeño, seeded and minced
- •1 tablespoon fresh lime juice
Instructions
- 1
In a small bowl, whisk together 2 tablespoons of olive oil, minced garlic, oregano, salt, and pepper to create the marinade.
- 2
Place the chicken breasts in a shallow dish or resealable bag, pour the marinade over them, and let sit for at least 15 minutes at room temperature.
- 3
While the chicken marinates, combine the diced tomatoes, red onion, cilantro, jalapeño, lime juice, and the remaining tablespoon of olive oil in a medium bowl to make the salsa; season with a pinch of salt and set aside.
- 4
Preheat your grill or grill pan to medium-high heat.
- 5
Place the chicken on the grill and cook for 6 to 8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the juices run clear.
- 6
Remove the chicken from the grill and let it rest for 5 minutes before serving.
- 7
Top each chicken breast generously with the fresh tomato salsa before serving.
💡 Chef tips
- For extra flavor, let the chicken marinate in the refrigerator for up to 4 hours, but be sure to bring it to room temperature before grilling for even cooking.
- If you prefer a milder salsa, remove all the white membranes and seeds from the jalapeño, or substitute with a mild bell pepper.
- Store leftover chicken and salsa in separate airtight containers in the refrigerator for up to 2 days.
✅ How it should turn out
The chicken should have beautiful charred grill marks and remain succulent, perfectly complemented by the bright, acidic, and slightly spicy crunch of the fresh salsa.