Ingredients Jump to Instructions ↓

  1. 4 Boneless skinless chicken breasts - (abt 1 1/2 lbs)

  2. Salt - to taste

  3. Freshly-ground black pepper - to taste

  4. 1 Garlic clove - minced (large)

  5. 1/4 teaspoon 1 1/3ml Cayenne pepper

  6. 2 tablespoons 30ml Olive oil - divided

  7. 1 tablespoon 15ml Tomato (large)

  8. 1/2 Red onion - sliced

  9. 1 Red bell pepper - quartered

  10. 1 Green onions, white and light green parts

Instructions Jump to Ingredients ↑

  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.

  7. This recipe yields 4 servings.

  8. Each serving: 318 calories ; 183 mg sodium; 116 mg cholesterol; 12 grams fat; 2 grams saturated fat; 8 grams carbohydrates; 44 grams protein; 2.09 grams fiber.


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