Tuscan Grilled Chicken with Chunky Tomato Salad

A chunky Italian salsa made with summer’s best flavors--tomatoes, basil and garlic--tops quickly grilled chicken.

3 teaspoons olive oil, divided
1 1/2 teaspoons lemon juice
2 boneless skinless chicken breast halves
1/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
2 medium tomatoes, chopped
1/3 cup chopped fresh basil
1 garlic clove, minced
1 tablespoon pine nuts, toasted, chopped*
2 tablespoons shredded Parmigiano-Reggiano cheese

1. Combine 1 1/2 teaspoons of the oil and lemon juice in small nonreactive baking dish. Add chicken; turn to coat. Sprinkle with 1/8 teaspoon each of the salt and pepper.

2. Combine tomatoes, basil, garlic, pine nuts and remaining 1 1/2 teaspoons oil and 1/8 teaspoon each salt and pepper in medium bowl.

3. Heat grill; oil grill grates. Grill chicken, covered, over medium heat or coals 8 to 10 minutes or until no longer pink in center, turning once. Serve with tomato salad. Sprinkle chicken and salad with cheese.

TIP *Toast pine nuts in dry skillet over medium heat, stirring constantly, or microwave on high 1 to 3 minutes or until lightly browned.

2 servings

PER SERVING: 290 calories, 15.5 g total fat (3.5 g saturated fat), 31 g protein, 6.5 g carbohydrate, 80 mg cholesterol, 480 mg sodium, 2 g fiber

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