it's what's cookin: Grilled Rosemary Chicken with Tomato-Avocado Salsa- By Cooking Light

Why this blog??

Why this blog?? I often find myself stressing over what to make for my family for dinner. We live a busy life and some meals need time to prep, cook and let's not forget shopping for everything you need. I love cookbooks and websites, but there are so many recipe's at times it is overwhelming. The recipe's I will be posting are things I actually made. I will tell you if they are easy or more time consuming. I will also tell you if they are good. Most of these are recipe's I have made for years and continue to make because they are easy or quick and my family loves them and i know yours will too! I will also try to at least once in a whlie try a new recipe I've found on line or in a book and honestly rate it. I always encourage others to send me their favorite recipe's as well! I am a mom... not a chef. But I am a mom who enjoys cooking for her family and making a somewhat healthy meal (some days more healthy than others:) ) In each recipe I will share how I recommend serving it, any substitutions I can think of that are also good, or ways to prepare ahead of time to make the cooking part seem quicker! I am not a photographer, as you can see... most of these pictures are taken from my phone camera, so may not be the best! I love to hear from others who have made these recipes and what they have done to change the recipe... please post comments! Thank you! To "like" me on facebook, go to this link... It's What's Cookin

Wednesday, August 3, 2011

Grilled Rosemary Chicken with Tomato-Avocado Salsa- By Cooking Light

We were on vacation and wanted to cook something tasty, but healthy. I came across the Cooking Light- 5 ingredient 15 minute Recipes Magazine. I found this recipe, tried it, and we all really liked it. It was simple, healthy and the flavors of fresh oregano, tomatoes and avocado from the salsa and the fresh rosemary and garlic in the chicken really made this dish! I will definitely be making it again! It paired nicely with my grilled artichokes , rice and corn on the cob!

(Three tips: First, you'll want to marinate the chicken for about 30 minutes- 1 hour before cooking. Second, I made the salsa just before taking the chicken off the grill. You don't want to make it too soon or it'll will get mushy. Third, you really want to use fresh herbs in this recipe. Save the dried ones for other recipes.)

*2 T Olive oil (I always use extra virgin)
*2 T red wine vinegar
*1 T chopped fresh rosemary
*1 T minced garlic
*4 (4 oz) chicken cutlets. (I just used 1 lb of thin chicken breasts that had 5 breasts in a package)
*1/4 tsp salt
*1/4 tsp black pepper
*Cooking Spray
*Tomato-Avocado Salsa (recipe below)

1. Combine first 4 ingredients in large heavy-duty zip-top plastic bag. Spring chicken with salt and pepper and add to bag and seal. Marinate in refrigerator for about 30 minutes.
2. Prepare grill
3. Remove chicken from marinade, discarding marinade. Place chicken on a grill rack coated with cooking spray. Grill 3-4 minutes per side, or until done. Serve with Tomato-Avocado Salsa.

Tomato-Avocado Salsa Recipe:
*1 T chopped fresh oregano
*1 T extra-virgin olive oil
*2 T red wine vinegar
*1 garlic clove, minced
*2 cups grape tomatoes, halved
*1/2 cup (2 oz) crumbled reduced-fat (or fat free as I use) feta cheese with basil and sun-dried tomatoes.
*1 ripe peeled avocado, chopped

1. Combine first 4 ingredients in large bowl, stirring with whisk. Add tomato halves, cheese, and avocado; toss gently. Serve on top or along side of chicken. Enjoy!