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Ingredientes
- 4 x boneless skinless chicken breasts (abt 1 1/2 lbs)
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 lrg garlic clove chopped
- 1/4 tsp cayenne pepper
- 2 Tbsp. extra virgin olive oil divided
- 1 lrg tomato
- 1/2 x red onion sliced
- 1 x red bell pepper quartered
- 1 bn green onions, white and light green parts
Direcciones
- Heat the grill or possibly 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 Tbsp. of the extra virgin olive oil. Turn the chicken breasts over a few times to proportionately 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 extra virgin olive oil.
- Place the vegetables cut-side down on the grill. Turn them occasionally. The green onions will be done in about 5 min, the rest will take about 10 min. 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 min, and cook till they are no longer pink inside, another 4 to 5 min. 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 158g | |
| Recipe makes 4 servings | |
| Calories 138 | |
| Calories from Fat 67 | 49% |
| Total Fat 7.56g | 9% |
| Saturated Fat 1.12g | 4% |
| Trans Fat 0.01g | |
| Cholesterol 27mg | 9% |
| Sodium 38mg | 2% |
| Potassium 354mg | 10% |
| Total Carbs 6.09g | 2% |
| Dietary Fiber 1.8g | 6% |
| Sugars 3.46g | 2% |
| Protein 11.84g | 19% |
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