Best 7 Grilled Chicken Breasts With Fire Roasted Tomato Sauce Roasted Zucchini With Oregano And Lemon Recipes

GRILLED CHICKEN BREASTS WITH TOMATO, OLIVE, AND FETA RELISH

Steps:

• Mix cherry tomatoes, olives, 2 tablespoons extra-virgin olive oil, mint, and vinegar in medium bowl. Gently stir in feta cheese. Season relish to taste with salt and pepper.
• Prepare barbecue (medium-high heat). Brush chicken on both sides with remaining 1 tablespoon extra-virgin olive oil; sprinkle with salt and pepper. Grill chicken just until cooked through, about 7 minutes per side. Transfer chicken to plates and slice, if desired. Top with relish and serve.

ROAST CHICKEN WITH TOMATO-OLIVE SAUCE

Steps:

• Remove giblets from chicken; rinse the chicken and pat dry.
• Put on a rack in a roasting pan and brush with butter.
• Sprinkle with salt and freshly ground black pepper.
• Roast in a preheated 400-degree oven for 1¼ to 1½ hours or until the internal temperature reaches 180 degrees in the thigh on an instant-read thermometer.
• Baste the chicken occasionally with the drippings.
• While the chicken is cooking, prepare the sauce.
• Bring a pan of water to a boil.
• Add tomatoes and remove from the heat; set aside 30 to 60 seconds or until skins begin to crack; drain.
• Peel, seed and coarsely chop tomatoes.
• In a large skillet, heat olive oil over medium heat.
• Add onion and garlic; sauté 5 minutes.
• Stir in tomatoes, rosemary, thyme, marjoram, basil, fennel seeds, wine, green and black olives.
• Bring to a boil, reduce the heat and simmer 30 minutes.
• Stir occasionally.
• Season sauce with lots of pepper.
• (Additional salt may not be necessary because of the saltiness of the olives.) Stir in parsley.
• Carve chicken and serve with a bowl of sauce on the side.

CHICKEN WITH FIRE-ROASTED TOMATOES

Steps:

• Mix seasoning ingredients; sprinkle over both sides of chicken breasts. In a large skillet, heat oil over medium heat. Brown chicken on both sides. Add tomatoes; bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until a thermometer inserted in chicken reads 165°. , Meanwhile, in a 2-qt. microwave-safe dish, combine green beans and water; microwave, covered, on high for 3-4 minutes or just until tender. Drain., Remove chicken from skillet; keep warm. Stir butter and beans into tomato mixture. Serve with chicken and, if desired, pasta.

CHICKEN BREASTS WITH GOAT CHEESE AND FIRE-ROASTED TOMATOES

Steps:

• Preheat the oven to 350°F.
• Season the chicken with salt and pepper.
• Place a medium ovenproof nonstick skillet over high heat. When it's hot, lightly mist the skillet with spray and immediately add the chicken side by side to the pan so it does not touch. Cook the chicken just until it is golden brown on the outsides, 1 to 2 minutes per side.
• Remove the pan from the heat and top each piece of chicken evenly with about 2 tablespoons of the tomatoes, followed by about 1/2 ounce of the cheese. Transfer the skillet to the oven and bake the chicken until it is no longer pink inside and the cheese is melted, 5 to 9 minutes. Top evenly with the basil, if desired. Serve immediately.
• nutrition information
• Each (1 topped breast) serving has:
• Calories: 171
• Protein: 29g
• Carbohydrates: 2g
• Fat: 4g
• Saturated Fat: 2g
• Cholesterol: 72mg
• Trace Fiber
• Sodium: 198mg

GRILLED BASIL CHICKEN AND TOMATOES

Steps:

• For marinade, place first five ingredients in a blender. Cut 4 tomatoes into quarters and add to blender; cover and process until blended. Halve remaining tomatoes for grilling., In a bowl, combine chicken and 2/3 cup marinade; refrigerate, covered, 1 hour, turning occasionally. Reserve remaining marinade for serving., Drain chicken, discarding marinade. Place chicken on an oiled grill rack over medium heat. Grill chicken, covered, until a thermometer reads 165°, 4-6 minutes per side. Grill tomatoes, covered, over medium heat until lightly browned, 2-4 minutes per side. Serve chicken and tomatoes with reserved marinade.

ROASTED GARLIC ZUCCHINI AND TOMATOES

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9x13 inch baking dish.
• Combine the zucchini, tomatoes, onion, garlic, and red pepper flakes in the prepared baking dish. Drizzle with the olive oil, season with salt and pepper, and mix well.
• Place in preheated oven. Roast until vegetables are tender and slightly golden, about 18 minutes. Remove from oven; sprinkle with the Parmesan cheese and basil.

GRILLED CHICKEN BREASTS WITH HEIRLOOM TOMATOES

Steps:

• Plunge the tomatoes in boiling water for 1 minute to help make peeling easier. Remove the skin, cut in quarters and remove the seeds. Cut in small cubes, reserve.
• Cut the red onion in small dices, add to the tomato dices.
• Remove the leaves from the mint.
• Crush the garlic cloves, grate and squeeze the lemon. Chop the mint leaves; mix with the olive oil, garlic, fresh pepper, salt, lemon juice and lemon zest. Pour half of the mixture over the chicken and half over the tomatoes and red onion. Let the meat and the tomatoes marinate for at least 30 minutes.
• When ready to cook, place the chicken on a hot grill for 1 to 2 minutes per side to get nice markings on the breasts. Remove from the grill and put on a small sheet pan. Pour any remaining marinade over the chicken.
• Place in a 350°F oven for 7 to 10 minutes, depending on the thickness of the breast.
• Once the chicken is cooked, allow the meat to rest for about five minutes. Mix the chicken's cooking juices with the tomatoes. Slice the chicken and place on a plate, cover with the marinated tomatoes and drizzle remaining tomato marinade over all. Serve with mint-infused couscous.