Ingredients Jump to Instructions ↓

  1. 4 Boneless skinless chicken breasts - abt

  2. 1 1/2 lbs 1 tablespoon 15ml Roasted garlic oil - seeNote Salt - to taste Freshly-ground black pepper - to taste

  3. 1/2 Lemon

  4. 1/4 cup 36g / 1 1/3oz Chopped fresh basil

  5. 1/4 cup 4g / 0.1oz Chopped cilantro

  6. 1 tablespoon 15ml Chopped fresh oregano leaves

  7. 1/2 cup 31g / 1.1oz Chopped red onion

  8. 1 cup 146g / 5.1oz Japanese cucumber - peeled, diced (small)

  9. 4 Kalamata olives - coarsely chopped

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: Garlic oil can be found with other oils at most well-stocked supermarkets. Use it, too, to make salad dressings or other marinades, or as a quick dipping sauce for bread. Brush it on meat before barbecuing; minced garlic tends to burn and taste bitter when grilled. Place the chicken breasts between 2 layers of plastic wrap. Using a kitchen mallet, lightly pound the chicken breasts, flattening to about 1/4-inch thick. Place the chicken in a glass dish and drizzle with the garlic oil, turning so all sides are coated. Cover and marinate 15 minutes. Meanwhile, heat a grill to medium-high. Grill the chicken until browned on one side, about 5 minutes. Season with salt and pepper to taste, turn and grill until the other side is browned and the chicken reaches 165 degrees on a meat thermometer, another 3 to 5 minutes. Remove to a warm platter. Squeeze the lemon half over the chicken. Toss together the basil, cilantro, oregano, onion, cucumber, olives and salt to taste. Spoon the cucumber mixture over the grilled chicken and serve. This recipe yields 4 servings. Each serving: 256 calories; 235 mg sodium; 108 mg cholesterol; 9 grams fat; 2 grams saturated fat; 4 grams carbohydrates; 40 grams protein; 1.17 grams fiber.


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