Assertive feta cheese pairs well with acidic tomatoes and rich avocados in this 5-minute salsa. Make this salsa right before serving, and avoid refrigerating it the texture of the tomato will soften. Serve this dish with a side of grilled vegetables.
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon minced garlic
- 4 (4-ounce) chicken cutlets
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Cooking spray
Chunky Tomato-Avocado Salsa
- 1 tablespoon chopped fresh oregano
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 garlic clove, minced
- 2 cups grape tomatoes, halved
- ½ cup (2 ounces) crumbled reduced-fat feta cheese with basil and sun-dried tomatoes
- 1 ripe peeled avocado, chopped
How to Make It
- Combine first 4 ingredients in a large heavy-duty zip-top plastic bag. Place chicken between 2 sheets of plastic wrap; pound to ¼-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken with salt and pepper, and add to bag; seal. Marinate in refrigerator 30 minutes.
- Prepare grill: Before pre-heating it, make sure it's clean and free from food debris. Whether you're using gas, pellet, or an indoor electric grill, it's important to make sure the cooking surface is clean. You can get more information here on how to clean your grill, the types of grills, and other cooking tips.
- Remove chicken from marinade, discarding marinade. Place chicken on a grill rack coated with cooking spray. Grill 3 minutes on each side or until done. Chunky Tomato-Avocado Salsa
- Combine first 4 ingredients in a large bowl, stirring with a whisk. Add tomato halves, cheese, and avocado; toss gently.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 393 kcal Calories from Fat: 196.2 kcal |
|
% Daily Value*
|
| Total Fat 21.8 g 62% |
Saturated Fat 4.5 g 23% |
Trans Fat 0.0 g |
Cholesterol 101 mg 34% |
Sodium 430 mg 7% |
carbohydrates 7.3 g 6% |
Dietary Fiber 3.1 g 8% |
Protein 39.4 g 79% |
* 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. |