Grilled Chicken with Olive and Tomato Salsa

Instructions

1. Step 1

   Preheat the grill over high heat.

   Timer: 10 min (fixed)

   Cookware: grill

2. Step 2

   In a shallow dish, combine 2 tbsp olive oil with the lemon juice, garlic, oregano, ⅝ tsp (4 gr) salt, and 1 gr ground black pepper. Add the chicken and turn until evenly coated.

   Ingredients used: 680.0 gr Chicken Breast, 2.0 gr Dried Oregano, 8.0 gr Garlic, 1.0 gr Ground Black Pepper, 30.0 ml Lemon Juice, 30.0 ml Olive Oil, 4.0 gr Salt

   Cookware: Shallow Dish

3. Step 3

   Combine the tomatoes, olives, red onion, parsley, and red wine vinegar in a mixing bowl. Stir in the remaining olive oil, ⅜ tsp (2 gr) salt, and 1 gr ground black pepper.

   Ingredients used: 1.0 gr Ground Black Pepper, 75.0 gr Olive, 15.0 ml Olive Oil, 15.0 gr Parsley, 80.0 gr Red Onion, 15.0 ml Red Wine Vinegar, 2.0 gr Salt, 400.0 gr Tomato

   Cookware: Chef Knife, cutting board, mixing bowl

4. Step 4

   Place the coated chicken on the grill. Cook for 5–7 minutes per side, turning once, until the thickest part reaches 74°C.

   Timer: 12 min (fixed)

   Cookware: grill, instant-read thermometer, tongs

5. Step 5

   Transfer the chicken to a clean serving platter and let it rest for 5 minutes.

   Timer: 5 min (fixed)

   Cookware: serving platter, tongs

6. Step 6

   Spoon the olive and tomato salsa over or alongside the rested chicken and serve.

   Cookware: mixing bowl, serving platter