Spicy Chicken Breasts With Grilled Salsa

Recipe Ingredients

4		Boneless skinless chicken breasts - (abt 1 1/2 lbs)
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Garlic clove - minced (large)
1/4 teaspoon	1.3ml	Cayenne pepper
2 tablespoons	30ml	Olive oil - divided
1 tablespoon	15ml	Tomato (large)
1/2		Red onion - sliced
1		Red bell pepper - quartered
1		Green onions, white and light green parts

Recipe Instructions

Heat the grill or broiler to high.

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.

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.

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.

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.

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

This recipe yields 4 servings.

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.

Source:
The Los Angeles Times, 09-05-2001

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