Herbed Salsa with Grilled Chicken Recipe

Posted by
Rate It!
Herbed Salsa with Grilled Chicken
Add your photo!
Ingredients
14
Count
Nutrition
265
Calories
Comments Print recipe

Ingredients:

Directions:

  1. To prepare salsa: Place 1 cup tomatoes in a food processor with chives, cilantro (or parsley), oregano, vinegar, salt, pepper and hot sauce. Process until the mixture is coarsely pureed. Add bell pepper and pulse 4 or 5 times to incorporate. Transfer to a nonreactive bowl (see Tip); stir in corn and the remaining 1/2 cup tomatoes. Taste and add more vinegar, salt, pepper and/or hot sauce, if desired.
  2. To prepare chicken: Cut each chicken breast in half on the diagonal to make 4 roughly equal portions. Combine 1/4 cup of the salsa, 2 tablespoons liquid drained from the salsa, 1 1/2 tablespoons oil, chili powder and garlic in a nonreactive medium shallow bowl or sealable gallon-size plastic bag. Add the chicken pieces and stir or shake until well coated. Cover and marinate in the refrigerator for at least 2 hours or up to 1 day. Cover and refrigerate the remaining salsa.
  3. Preheat grill to medium-high or position a rack in the upper third of the oven and preheat the broiler.
  4. Thoroughly shake off the marinade from the chicken pieces and pat dry with paper towels. Brush on both sides with the remaining 1 tablespoon oil. (Discard the marinade.) If broiling, place on a well-oiled broiler pan or wire rack set on a large baking sheet. Grill or broil, turning once, until an instant-read thermometer inserted into the thickest part registers 165° F, 10 to 14 minutes. Serve the chicken with the reserved salsa.
  5. TIPS & NOTES
  6. Make Ahead Tip: Cover and refrigerate the salsa for up to 1 day; serve at cool room temperature. Marinate the chicken (Step 2) for up to 1 day.
  7. Tips: To remove corn kernels from the cob, stand an ear of corn on one end and slice the kernels off with a sharp knife. One ear will yield about 1/2 cup kernels.
  8. A nonreactive bowl, pan or baking dish—stainless-steel, enamel-coated or glass—is necessary when cooking with acidic foods, such as lemon, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart off colors and/or flavors.
  9. NUTRITION
  10. Per serving: 176 calories; 7 g fat ( 1 g sat , 1 g mono ); 63 mg cholesterol; 5 g carbohydrates; 0 g added
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 265.31 Kcal (1111 kJ)
Calories from fat 121.99 Kcal
% Daily Value*
Total Fat 13.55g 21%
Cholesterol 69.62mg 23%
Sodium 823.62mg 34%
Potassium 597.04mg 13%
Total Carbs 12.41g 4%
Sugars 4.93g 20%
Dietary Fiber 3.02g 12%
Protein 25.63g 51%
Vitamin C 49mg 82%
Vitamin A 0.9mg 30%
Iron 15.7mg 87%
Calcium 33.8mg 3%
Amount Per 100 g
Calories 88.91 Kcal (372 kJ)
Calories from fat 40.88 Kcal
% Daily Value*
Total Fat 4.54g 21%
Cholesterol 23.33mg 23%
Sodium 276mg 34%
Potassium 200.07mg 13%
Total Carbs 4.16g 4%
Sugars 1.65g 20%
Dietary Fiber 1.01g 12%
Protein 8.59g 51%
Vitamin C 16.4mg 82%
Vitamin A 0.3mg 30%
Iron 5.3mg 87%
Calcium 11.3mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 5.8
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top