Ingredients for Grilled Chicken Breasts With Gazpacho Salsa
- Garlic Clove
- Salt
- Red Wine Vinegar
- Olive Oil
- 1/2 cup water
- Ground Cumin
- Tabasco Sauce
- Homemade Type White Bread
- Plum Tomatoes
- 1 cucumber (diced)
- Green Bell Pepper
- Red Onion
- Fresh Coriander
- Whole Boneless Chicken Breast
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How to Make Grilled Chicken Breasts With Gazpacho Salsa
- In a blender, combine 2 cloves garlic (minced), 2 tablespoons red wine vinegar, 2 tablespoons olive oil, 1/2 cup water, 1 teaspoon ground cumin, 1/4 teaspoon Tabasco sauce, 1/2 cup crustless bread (cubed), 2 cups chopped tomatoes, salt, and pepper to taste. Blend until completely smooth.
- Transfer the blended mixture to a medium bowl. Stir in the remaining 2 cups chopped tomatoes, 1 cucumber (diced), 1/2 bell pepper (diced), 1/2 cup chopped red onion, and 1/4 cup chopped fresh cilantro or parsley.
- Brush 2 boneless, skinless chicken breasts (about 1.5 lbs total) with 1 tablespoon olive oil. Season generously with salt and pepper.
- Grill the chicken over medium-high heat for 5-10 minutes per side, or until the internal temperature reaches 165°F (74°C). For a grill pan, ensure it's hot and well-seasoned. For a charcoal grill, maintain the heat 5-6 inches above the coals.
- Let the chicken rest for 5 minutes before slicing it diagonally into 1/4-inch thick slices.
- Serve the grilled chicken immediately over a bed of the gazpacho salsa, garnishing with extra cilantro if desired.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
14g
Fat
42g
Carbs
10g
