Grilled chicken with Mediterranean salsa
I am such a sucker for all those fresh and briny Med flavors: olives, capers, olive oil, vinegar. Grilled chicken gets such an upgrade with this flavorful salsa which is also delicious on grilled tofu and shrimp.
XO, km
THE DISH:
Grilled chicken with Mediterranean salsa | serves 4-6
THE STUFF:
4 boneless skinless chicken breasts, about 2 lbs
Juice of 1/2 lemon
EVOO
Kosher S+P
FOR THE MEDITERRANEAN SALSA:
1 cup chopped tomatoes
1 cup Kalamata olives, pitted and halved
1/4 cup capers, drained
2 cloves garlic, minced
1/4 cup chopped parsley
Zest and juice of 1/2 lemon
THE HOW-TO:
Cut each chicken breast in half lengthwise. Pound chicken to about 1/4-inch thickness and add to a mixing bowl. Add the lemon juice, 2 tablespoons EVOO and season with S+P. Set aside while you hear the grill.
Heat grill to medium high heat and grill chicken until opaque throughout, about 4 minutes per side. Transfer to a serving platter and set aside.
To make the salsa, in a mixing bowl, stir together the olives, tomatoes, capers, garlic, parsley, lemon juice and zest. Add 1 tablespoon EVOO and season lightly with pepper.
To serve, pile the salsa on top of the chicken and serve warm or at room temperature.
