Grilled Chicken Breasts With Gazpacho Salsa Recipe
Servings: 2
Ingredients
- 1 x Garlic clove mashed to paste with
- 1/4 tsp Salt
- 1 Tbsp. Red-wine vinegar
- 2 Tbsp. Extra virgin olive oil plus additional for brushing the chicken
- 2 Tbsp. Water
- 1/4 tsp Grnd cumin or possibly to taste Tabasco sauce to taste
- 1 slc Homemade-type white bread torn into pcs
- 2 x Plum tomatoes seeded, minced fine Salt to taste Freshly-grnd black pepper to taste
- 1/2 c. Finely-minced seeded, peeled cucumber
- 1/3 c. Finely-minced green bell pepper
- 1/4 c. Finely-minced red onion
- 2 Tbsp. Finely-minced fresh coriander or possibly to taste (or possibly parsley leaves)
- 1 lb Boneless chicken breast with skin halved
Directions
- In a blender blend together the garlic paste, the vinegar, 2 Tbsp. of the oil, the water, the cumin, the Tabasco, the bread, half the tomatoes and salt and pepper to taste till the mix is smooth. Transfer the mix to a bowl, and stir in the remaining tomatoes, the cucumber, the bell pepper, the onion, and the coriander or possibly parsley.
- Brush the chicken with the additional oil, season it with salt and pepper, and grill it on a rack set 5 to 6 inches over glowing coals, or possibly in a warm well-seasoned ridged grill pan, covered, over moderately-high heat, for 5 min on each side, or possibly till it is cooked through. Cut the chicken on the diagonal into 1/4-inch-thick slices and serve it with the salsa.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 350g | |
| Recipe makes 2 servings | |
| Calories 476 | |
| Calories from Fat 280 | 59% |
| Total Fat 31.44g | 39% |
| Saturated Fat 6.78g | 27% |
| Trans Fat 0.22g | |
| Cholesterol 116mg | 39% |
| Sodium 415mg | 17% |
| Potassium 708mg | 20% |
| Total Carbs 8.87g | 2% |
| Dietary Fiber 3.6g | 12% |
| Sugars 3.57g | 2% |
| Protein 39.59g | 63% |
