Grilled Tomato Vinaigrette Chicken

prep time:: overnight + 20 minutes
total time:: 25 minutes

Makes 4-6 servings

Cate Gaudet

Amazingly delicious healthy chicken with a Mediterranean flair

ingredients

Chicken:
2 Tbsp olive oil
1 Tbsp oil from sun-dried tomatoes
1 large sun-dried tomato in oil, drained, chopped
1 clove minced garlic
Zest of 1 lemon
1 Tbsp balsamic vinegar
1 Tbsp each--fresh basil and parsley
1/2 tsp salt
4 boneless, skinless chicken breasts
Vinaigrette:
2 tomatoes, peeled, seeded, finely chopped
4 large sun-dried tomatoes in olive oil, thinly sliced
2 Tbsp oil from sun-dried tomatoes
4 Tbsp olive oil
3 Tbsp balsamic vinegar
2 cloves minced garlic
1 tsp sea salt
1/2-1 pound whole wheat spaghetti
Garnish:
1 Tbsp pine nuts
1 Tbsp chopped parsley
1 Tbsp chopped basil

directions

1
For chicken, put oils, vinegar, sun-dried tomatoes, garlic, lemon zest, basil, parsley and salt in a large Ziploc bag. Squeeze to blend into paste.
2
Pull or slice tenders off undersides of chicken breasts. Add breasts and tenders to bag and massage to coat. Marinate at least 3 hours but preferably overnight in fridge.
3
Preheat BBQ to medium. Grill chicken, covered, just until juices run clear, about 15 minutes for breasts, 5 minutes for tenders.
4
While chicken is cooking, cook pasta according to directions on packaging, and prepare vinaigrette. Stir together all vinaigrette ingredients and heat over medium just until mixture comes to a boil.
5
Drain pasta, place on a large platter and top with chicken pieces. Pour vinaigrette over top of chicken and pasta, and top with Parmesan cheese and freshly ground pepper if desired.

notes

This recipe did not originally call for the pasta, but the sauce is so good that it demands something starchy to soak it up. Try it both ways and see which you prefer.

Source: Cate Gaudet