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Ingredientes
- 4 x boneless skinless chicken breasts abt 1 1/2 lbs
- 1 Tbsp. roasted garlic oil see * Note Salt to taste Freshly-grnd black pepper to taste
- 1/2 x lemon
- 1/4 c. minced fresh basil
- 1/4 c. minced cilantro
- 1 Tbsp. minced fresh oregano leaves
- 1/2 c. minced red onion
- 1 sm Japanese cucumber peeled, diced
- 4 x Kalamata olives coarsely minced
Direcciones
- * Note: Garlic oil can be found with other oils at most well-stocked supermarkets. Use it, too, to make salad dressings or possibly other marinades, or possibly as a quick dipping sauce for bread. Brush it on meat before barbecuing; chopped garlic tends to burn and taste bitter when grilled.
- Place the chicken breasts between 2 layers of plastic wrap. Using a kitchen mallet, lightly lb. 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 min.
- Meanwhile, heat a grill to medium-high. Grill the chicken till browned on one side, about 5 min. Season with salt and pepper to taste, turn and grill till the other side is browned and the chicken reaches 165 degrees on a meat thermometer, another 3 to 5 min. Remove to a hot platter. Squeeze the lemon half over the chicken.
- Toss together the basil, cilantro, oregano, onion, cucumber, olives and salt to taste. Spoon the cucumber mix over the grilled chicken and serve.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 83g | |
| Recipe makes 4 servings | |
| Calories 39 | |
| Calories from Fat 21 | 54% |
| Total Fat 2.36g | 3% |
| Saturated Fat 0.32g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 206mg | 9% |
| Potassium 96mg | 3% |
| Total Carbs 4.79g | 1% |
| Dietary Fiber 1.6g | 5% |
| Sugars 1.78g | 1% |
| Protein 0.74g | 1% |
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