Southwestern Chicken with Salsa

The chicken from this recipe was so moist, and it would have been fine on its own with the seasoning. The salsa did absolutely nothing for the flavor and overall it was a pretty bland recipe. I'm gonna have to use the method for cooking the chicken again, but find some way to give it more umph.

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

• 1/2 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 the ingredients in a medium mixing bowl and mix gently. For the chicken, combine ingredients except chicken in a large mixing bowl and mix well. Add the chicken and stir to coat. Marinate, covered, in the refrigerator for 20 minutes. 

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

Serves 4

Prep Time: 15 minutes

Total Time: 30 minutes

Recipe from The Pampered Chef The Kitchen is the Heart of the Home cookbook