Passover Chicken with Tomato-Mint Salsa
- Total Time
Looking for a fresh, flavorful Passover recipe? Our seasoned chicken with homemade grape-tomato salsa will hit the spot.
grape tomatoes2 cup(s), halved (opt for small tomatoes)
jalapeño pepper(s)1 small, cored, seeded and minced (do not touch seeds with bare hands)
uncooked red onion(s)½ cup(s), sliced, finely chopped
white wine vinegar1 Tbsp
table salt1 ¼ tsp, or to taste, divided
black pepper1 ¼ tsp, freshly ground, or to taste, divided
mint leaves1 Tbsp, fresh, chopped
cooking spray1 spray(s), lemon-flavor recommended
uncooked boneless skinless chicken breast(s)1 pound(s), thinly sliced
lemon(s)½ medium, cut into 4 wedges
- To prepare salsa, in a small bowl, combine tomatoes, jalapeno, onion, vinegar and 1/4 teaspoon each of salt and pepper; sprinkle on mint and set aside.
- Coat a large heavy-bottomed ridged grill pan with cooking spray; heat over medium-high heat for 1 minute.
- Sprinkle chicken with remaining teaspoon each of salt and pepper; place in a single layer on prepared pan. Cook until chicken turns white around edges, about 1 to 2 minutes; flip chicken and grill until chicken is cooked through, about 1 to 2 minutes more.
- Arrange chicken in overlapping slices on a serving plate; spoon on salsa and garnish with lemon wedges. Yields about 3 ounces of chicken and 1/2 cup of salsa per serving.