Grilled Basil Chicken and Tomatoes

Grilled Basil Chicken and Tomatoes is a gluten free and dairy free main course. For $2.04 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. One portion of this dish contains about 25g of protein, 10g of fat, and a total of 257 calories. This recipe serves 4. 8 people were impressed by this recipe. It is brought to you by Taste of Home. It will be a hit at your The Fourth Of July event. Head to the store and pick up balsamic vinegar, olive oil, plum tomatoes, and a few other things to make it today. From preparation to the plate, this recipe takes about 25 minutes. Overall, this recipe earns a pretty good spoonacular score of 62%. If you like this recipe, take a look at these similar recipes: Grilled Flatbreads with Tomatoes and Basil, Grilled Salmon with Tomatoes & Basil, and Grilled Swordfish with Tomatoes and Basil.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions Cut four tomatoes into quarters and place in a food processor. Add the vinegar, basil, oil, garlic and salt; cover and process until blended. Pour 1/2 cup dressing into a small bowl; cover and refrigerate until serving. Pour remaining dressing into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for up to 1 hour. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until a meat thermometer reads 170°. Cut remaining tomatoes in half; grill or broil for 2-3 minutes on each side or until tender. Serve with chicken and reserved dressing. Yield: 4 servings. Originally published as Grilled Basil Chicken and Tomatoes in Light & TastyJune/July 2007, p19 Nutritional Facts 1 chicken breast half with 1 tomato and 2 tablespoons dressing equals 174 calories, 5 g fat (1 g saturated fat), 63 mg cholesterol, 179 mg sodium, 7 g carbohydrate, 1 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 fat. Print Add to Recipe Box Email a Friend

 

Step by step:

1. Cut four tomatoes into quarters and place in a food processor.

2. Add the vinegar, basil, oil, garlic and salt; cover and process until blended.

3. Pour 1/2 cup dressing into a small bowl; cover and refrigerate until serving.

4. Pour remaining dressing into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for up to 1 hour.

5. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until a meat thermometer reads 170°.

6. Cut remaining tomatoes in half; grill or broil for 2-3 minutes on each side or until tender.

7. Serve with chicken and reserved dressing.

Nutrition Information:

covered percent of daily need