Tuesday, August 16, 2016

Garlic-Basil Rubbed Chicken with Roasted Tomatoes


 I'm a firm believer that some of the best recipes are the simple ones. It's all about using the best ingredients! Tomatoes are wonderful right now and their natural sweetness add the perfect pop of flavor on top of this juicy grilled chicken.

1. Preheat oven to 425. Place tomatoes and onion on a foil-lined baking sheet and drizzle with olive oil. Season with salt and pepper and toss to combine. Roast 15 minutes. 



2. Preheat grill to HIGH. Combine the basil, garlic and olive oil in a food processor or blender until it forms a paste. Season the chicken with salt and pepper and rub with the basil-garlic mixture. Grill for 5 minutes per side, or until the juices run clear. 





3. Place quinoa on 2 serving plates (if using) and top with chicken. Finish with roasted tomatoes and fresh basil and serve.



Garlic-Basil Rubbed Chicken with Roasted Tomatoes
Serves 2

All you need:
2 cups halved cherry and/or small roma tomatoes  
1 small red onion, sliced thin
2 tablespoons olive oil
Kosher salt
Freshly cracked black pepper

8 fresh basil leaves, plus more for garnish
3 garlic cloves, peeled
2 tablespoons olive oil
2 boneless, skinless chicken breasts (about 8 oz. each)
Cooked quinoa, for serving (optional)

All you do:
1. Preheat oven to 425. Place tomatoes and onion on a foil-lined baking sheet and drizzle with olive oil. Season with salt and pepper and toss to combine. Roast 15 minutes. 
2. Preheat grill to HIGH. Combine the basil, garlic and olive oil in a food processor or blender until it forms a paste. Season the chicken with salt and pepper and rub with the basil-garlic mixture. Grill for 5 minutes per side, or until the juices run clear. 
3. Place quinoa on 2 serving plates (if using) and top with chicken. Finish with roasted tomatoes and fresh basil and serve. 
 

No comments:

Post a Comment