Grilled Chicken with Marinated Tomatoes & Onions

On some school nights, we get home later than normal because the kids have a late soccer practice. We used to just get takeout or find something like a bowl of cereal before ultimately passing out for the night. But this week, I wanted to get ahead of it by making a healthier dinner, but prepped in the morning. Yes, that’s right. I throw the tomatoes and onions into a marinade and cook the chicken for 5-6 minutes while eating my breakfast so that it’s ready for us all to eat at dinner time. All in all, it takes me about 10 minutes to prep in the morning. The tomatoes and onions marinade all day and when we get home for a late dinner, we just spoon it over the cooked chicken and devour it with some crusty bread. MMM!

This was such a winner of a dish for me – it has a lot of freshness, but it’s easy. And I just love when those two things come together. While my kids don’t love tomatoes, they ate the chicken on some of the bread dipper in oil. Next week, I’ll have to come up with another quick and healthy meal that works for all of us. Any ideas? Let me know in the comments below!

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Grilled Chicken with Marinated Tomatoes & Onions

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 1 cup extra-virgin olive oil, plus more for brushing
  • 6 tablespoons balsamic vinegar
  • 1 ½ teaspoons dried oregano
  • 1 small garlic clove, grated
  • 2 teaspoons kosher salt, divided
  • ¾ teaspoon black pepper, divided
  • 12 ounces small heirloom tomatoes, cut into wedges (about 2 cups)
  • 8 ounces cherry tomatoes and grape tomatoes, halved (about 1 1/2 cups)
  • 1 medium-size red onion, thinly sliced crosswise into rings (about 2 cups)
  • 8 (4-ounce) chicken breast cutlets
  • Crusty bread, for serving

Directions

  1. Whisk together oil, vinegar, oregano, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl or baking dish. Add tomatoes and onion; toss well. Let marinate at room temperature, tossing occasionally, 30 minutes to 1 hour.img_4537
  2. Preheat a grill to medium-high (400°F to 450°F). Brush chicken with oil, and season with remaining 11/2 teaspoons salt and 1/2 teaspoon pepper. Place chicken on oiled grates; grill, uncovered, until cooked through, 3 to 4 minutes per side.img_4533
  3. Transfer chicken to a cutting board; let rest 5 minutes. Slice as desired, or leave whole.img_4536
  4. Transfer chicken to a serving platter; spoon tomato mixture and any remaining marinade in bowl over chicken. Serve with crusty bread. Enjoy!img_4546

 Original recipe can be found here.

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