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Thursday, August 25, 2011

Grilled Chicken with Roasted Tomatoes

The roasted tomato and caper mixture in this recipe is a perfect complement to grilled chicken. The recipe calls for chicken thighs but breasts would work equally as well. Top this off with a squeeze of lemon for a flavorful and healthy summer meal!


Ingredients:
Chicken
1 tablespoon lemon zest
2 tablespoons freshly squeezed lemon juice
1 teaspoon olive oil
2 garlic cloves, minced
8 skinless, boneless chicken thighs (about 1 1/2 pounds)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray

Tomatoes
2 cups grape tomatoes
2 teaspoons olive oil
2 tablespoons chopped fresh parsley
1 teaspoon lemon zest
1 tablespoon freshly squeezed lemon juice
2 tablespoons capers
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper  

Directions:
 Preheat oven to 425 and prepare the grill.

Combine the first 4 chicken ingredients in a large zip lock bag. Add the chicken, seal, and toss to coat. Allow to marinate in the refrigerator for 15 minutes, turning the bag occasionally.

While the chicken is marinating, prepare the tomatoes. Combine tomatoes and the olive oil in an 8-inch square baking dish, tossing gently to coat. Bake in a 425 degree oven for 18 minutes or until tomatoes are tender.

While the tomatoes are roasting, remove the chicken from the bag and discard marinade. Sprinkle chicken with salt and pepper. Place on grill rack coated with cooking spray and grill 5 minutes on each side or until thoroughly cooked.

When tomatoes are finished roasting, remove them from the oven and place in a medium bowl. Add parsley, lemon zest and juice, capers, salt and pepper and stir gently to combine.

When chicken is fully cooked, remove from grill and serve topped with the tomato mixture.

Servings: 4
Calories: 194

Adapted from Cooking Light.

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C + C Marriage Factory: Grilled Chicken with Roasted Tomatoes

Grilled Chicken with Roasted Tomatoes

The roasted tomato and caper mixture in this recipe is a perfect complement to grilled chicken. The recipe calls for chicken thighs but breasts would work equally as well. Top this off with a squeeze of lemon for a flavorful and healthy summer meal!


Ingredients:
Chicken
1 tablespoon lemon zest
2 tablespoons freshly squeezed lemon juice
1 teaspoon olive oil
2 garlic cloves, minced
8 skinless, boneless chicken thighs (about 1 1/2 pounds)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray

Tomatoes
2 cups grape tomatoes
2 teaspoons olive oil
2 tablespoons chopped fresh parsley
1 teaspoon lemon zest
1 tablespoon freshly squeezed lemon juice
2 tablespoons capers
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper  

Directions:
 Preheat oven to 425 and prepare the grill.

Combine the first 4 chicken ingredients in a large zip lock bag. Add the chicken, seal, and toss to coat. Allow to marinate in the refrigerator for 15 minutes, turning the bag occasionally.

While the chicken is marinating, prepare the tomatoes. Combine tomatoes and the olive oil in an 8-inch square baking dish, tossing gently to coat. Bake in a 425 degree oven for 18 minutes or until tomatoes are tender.

While the tomatoes are roasting, remove the chicken from the bag and discard marinade. Sprinkle chicken with salt and pepper. Place on grill rack coated with cooking spray and grill 5 minutes on each side or until thoroughly cooked.

When tomatoes are finished roasting, remove them from the oven and place in a medium bowl. Add parsley, lemon zest and juice, capers, salt and pepper and stir gently to combine.

When chicken is fully cooked, remove from grill and serve topped with the tomato mixture.

Servings: 4
Calories: 194

Adapted from Cooking Light.

Labels: , ,