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Spicy Chicken Breasts With Grilled Salsa

Time25 minutes
YieldsServes 4
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To keep my family from saying, “Oh, no, not chicken again!” I have to stay creative. This was a hit at dinner the other night.

I grilled a few vegetables along with the dreaded chicken. But instead of serving them as a side dish, once the vegetables were nicely charred, I chopped them up and spooned them over the chicken. A touch of garlic and cayenne gave the chicken some zip and turned this into a dish they would be happy to eat the next time.

Lemon sorbet and cookies make the perfect dessert.

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1

Heat the grill or broiler to high.

2

Place the chicken on a plate and sprinkle with salt and pepper to taste. Spread the garlic over the chicken, sprinkle with the cayenne and drizzle with 1 tablespoon of the olive oil. Turn the chicken breasts over a few times to evenly coat with the seasonings.

3

Cut the tomato in half and squeeze out the seeds. Season the tomato, red onion, bell pepper and green onions with salt and pepper and brush with the remaining olive oil.

4

Place the vegetables cut side down on the grill. Turn them occasionally. The green onions will be done in about 5 minutes, the rest will take about 10 minutes. When the vegetables are charred, remove from the grill and set aside. Remove the skin from the tomato and pepper.

5

Meanwhile, grill the chicken breasts. Turn them over after 5 minutes, and cook until they are no longer pink inside, another 4 to 5 minutes. Remove to a serving plate.

6

Roughly chop the red onion, pepper, green onions and tomato. Mix together and spoon over the chicken breasts.