Ingredients
6
6 servings
- •6 skinless, boneless chicken breast halves
- •1 tablespoon olive oil, divided
- •¼ teaspoon garlic salt
- •3 roma (plum) tomatoes, chopped
- •½ cup chopped fresh basil
- •¼ cup chopped green onions
- •2 cloves garlic, minced
- •½ teaspoon salt
- •⅛ teaspoon ground black pepper
- •1 tablespoon lemon juice
- •¼ cup grated Parmesan cheese
- •6 8x8-inch squares of heavy duty aluminum foil
Instructions
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Place the chicken breast halves between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1/2 inch. Brush each chicken breast with olive oil, and sprinkle with a pinch of garlic salt.
- Grill the chicken breasts on the preheated grill until the meat is no longer pink inside and the chicken has good grill marks, 5 to 8 minutes per side. Move chicken to a cooler part of the grill to keep warm.
- While the chicken is cooking, mix together the tomatoes, basil, green onions, garlic, salt, black pepper, and lemon juice in a bowl.
- Place an 8-inch square piece of aluminum foil onto the grill, and move a cooked chicken breast onto the foil. Top the chicken breast with about 1/4 cup of the tomato mixture, and sprinkle the topping with about 2 teaspoons of Parmesan cheese. Repeat for the other pieces of chicken.
- Close the lid on the grill, and grill the chicken breasts until the topping is hot, 2 to 3 more minutes.
Nutritional Facts
Per 6 servings
- Calories: 175
- Carbohydrate: 2g
- Fat: 6g
- Fiber: 1g
- Protein: 26g
- Sugar: 1g
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