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• Grilled Chicken With Roasted Tomato and Oregano Salsa

Serves 4

INGREDIENTS

• 2 tablespoon olive oil
• 2 tablespoon chopped fresh basil
• 2 cloves garlic, chopped
• 1/2 teaspoon chopped fresh rosemary
• 1/2 teaspoon fresh oregano
• 1/2 teaspoon salt
• 1/4 teaspoon chopped fresh thyme
• 1/4 teaspoon freshly ground black pepper
• 4 boneless, skinless chicken breasts (about 6 oz each)

Salsa

• 1 pound fresh tomatoes, diced
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 medium shallot, diced
• 1/2 cup diced onion
• 1/2 small jalapeño, cored, seeded and minced
• 1 teaspoon minced garlic
• 1 tablespoon chopped fresh oregano

PREPARATION

1. Combine first 8 ingredients in a plastic bag. Add chicken; marinate at least 30 minutes.
2. Remove chicken from marinade; cook 5 minutes. Reduce heat to medium-low, flip chicken and add leftover marinade to pan. Cook 5 minutes. Reduce heat to low. Cover chicken; cook 10 minutes. Divide among 4 plates; top each with 1/4 of the salsa. Serve immediately.

1. For Salsa

   Heat oven to 400. Cover a baking tray with foil. To make salsa, spread tomatoes on tray; drizzle with oil. Add salt and pepper. Bake until lightly browned, 20 to 25 minutes. Combine tomatoes, shallots, onion, jalapeño, garlic and oregano in a bowl. Coat a large skillet with cooking spray. Heat over medium-high heat.

THE SKINNY

312 calories per serving, 12.6 g fat (2 g saturated), 7.8 g carbs, 1.8 g fiber, 40.8 g protein