Chicken with Basil Dressing and Grilled Tomatoes

This is a lower calorie recipe. Unlike most marinades, there is no oil or vinegar. If you prefer, add a little Flying Olive Basil EVOO and Sicilian Lemon Balsamic (this will make it slightly sweet) or lemon juice to the marinade. Barb L.

Serves: 4


For the marinade:

1 Tbsp grated lemon zest

4 large garlic cloves, grated or minced

¾ tsp salt, divided

½ tsp black pepper, divided

4 (5-oz) skinless, boneless chicken breasts

Nonstick spray

For the dressing:

12 large fresh basil leaves, roughly chopped

2 Tbsp Flying Olive Basil Extra Virgin Olive Oil

½ Tbsp Flying Olive Sicilian Lemon Balsamic Vinegar

1 Tbsp freshly squeezed lemon juice, more to taste

salt and pepper

4 Roma tomatoes, about 1 pound, halved lengthwise ( I used on-the- vine tomatoes as it is what I had)


Combine the lemon zest, garlic, ½ tsp salt, ¼ tsp pepper in a small dish. Add the chicken breasts to a large zip-lock bag. Add the marinade to the chicken breasts. Squeeze out the air, seal the bag, and flip the bag a few times to coat the chicken. Refrigerate, flipping the bag occasionally, at least 1 hour to overnight.

Spray the grill rack with non stick spray. Preheat grill to medium-high or prepare a medium=high fire.

Meanwhile, make the dressing by combining the basil, Flying Olive Basil Extra Virgin Olive Oil, Flying Olive Sicilian Lemon Balsamic, lemon juice, and salt anfd pepper in a food processor or blender. Puree. Transfer to a serving bowl. (If you use a food processor like I did, the dressing will be chunkier).

Lightly spray the cut sides of the tomatoes with nonstick spray. Place the chicken on a grill rack and grill, turning until cooked through, about 10 minutes or 165 F with an instant ready thermometer. After 5 minutes of grilling time, place the tomatoes on the grill rack, cut side down, and grill, without turning, until tender and lightly charred, about 4 minutes. When done, transfer the chicken and tomatoes to a platter, and drizzle the with the basil dressing.

Submitted by Barb L.