Ingredients
- 2 medium ripe tomatoes
- 1 garlic clove, minced
- ¼ cup yellow onion, chopped
- 1 tablespoon fresh basil, chopped
- 3 ounces cheddar cheese, diced
- 2 thinly sliced chicken cutlets
- Vegetarian option 2 pieces low-carb bread
Essentials
- 1 tablespoon canola oil
- Salt and pepper to taste
- 1 tablespoon balsamic vinegar
How to Make It
- Wash the tomatoes, chop into small cubes and place in a bowl.
- Add the onion, garlic, sunflower oil, balsamic vinegar, salt and pepper to taste. Mix to combine and let the mixture sit for 15–30 minutes to allow the flavors to blend.
- Season the chicken with salt and black pepper.
- Preheat the grill to medium-high. Coat the grill grates with oil.
- Grill the chicken cutlets for about 2-4 minutes per side, until golden and cooked through. Transfer to a serving plate.
- Spoon the tomato mixture over the top of grilled cutlets and serve. Or as a vegetarian alternative, use low-carb bread instead of chicken.
- Top with cheese and grill for about 30 seconds until the cheese begins to melt. Sprinkle over the chopped basil and serve hot or cold.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 348 kcal Calories from Fat: 135 kcal |
|
% Daily Value*
|
| Total Fat 15 g 43% |
Trans Fat 0.0 g |
carbohydrates 14 g 11% |
Dietary Fiber 4 g 11% |
Protein 36 g 72% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |