Southwestern Chicken with Salsa

Anyone who is anti-spicy, don't let the word "Salsa" turn you away from this recipe. It's not spicy in the least. More of a pico de gallo in my book (though, to be honest, I have no idea what the exact difference is between salsa and pico de gallo).

This was a great family recipe and reheated well. I had a bag of frozen chicken so I just cooked it all and upped the ingredients a bit. This goes great with a rice side dish or even just tortilla chips.

Salsa

• 4 medium tomatoes, peeled, seeded, chopped
• 1/2 cup snipped fresh cilantro
• 2 Tbsp chopped green onions
• 1 tsp white vinegar
• 1 tsp fresh lemon juice
• 1/4 tsp salt
• ground pepper to taste

Chicken

• 1/4 cup fresh lemon juice
• 2 Tbsp olive oil
• 1 Tbsp chopped green onions
• 1 tsp dried basil
• 1/8 tsp ground pepper
• 1 garlic clove, pressed
• 4 (4-oz) boneless skinless chicken breast halves

For the salsa, combine ingredients in a medium mixing bowl and mix gently. For the chicken, combine all ingredients in a large mixing bowl and mix well. Stir to coat the chicken. Marinate, covered, in the refrigerator for 20 minutes. Preheat the grill.

Drain the chicken, discarding the marinade. Grill over medium-high coals for 12-15 minutes or until the chicken is cooked through and no longer pink in the center, turning once. Serve with salsa.

NOTES: I was trying to peel the tomatoes by hand (using a small paring knife). Did you know that it works just as well with a potato/carrot peeler? I did one by hand and Doug used the peeler for the rest and it was so much faster. And seeding a tomato isn't as hard as it sounds. I just cored the tomato, like you would a bell pepper. The seeds are bit slimier and get stuck to things, so you have to be a bit careful, but I managed alright with my beginner knife skills. 

Serves 4

Prep Time: 10 minutes (plus 20 minutes marinating)
Total Time: 45 minutes