3 tablespoons olive oil
3 tablespoons lemon juice
1 tablespoon dried oregano or dill
Salt and pepper to taste
1 pound ripe tomatoes, coarsely chopped
1 large green pepper, coarsely chopped
1 large cucumber, peeled and
coarsely chopped
4 boneless chicken breast halves
1. Combine olive oil, lemon juice, oregano or dill, salt and pepper in small bowl. Combine tomatoes, green pepper and cucumber with half of olive oil mixture in medium bowl.
2. Place the chicken and the remaining marinade in a large resealable plastic bag and seal bag; turn and coat chicken completely with marinade. Cover and marinate the tomato mixture and the chicken for 15 minutes or refrigerate for up to 24 hours.
3. Just before serving, preheat the grill or broiler. Grill chicken breasts until golden on both sides and cooked through, about 7 minutes, brushing occasionally with marinade.
4. Place chicken on cutting board; let rest 5 minutes. Cut in thick slices. Spoon tomato salad onto serving plates and arrange chicken slices on top. Serve with rice or mashed potatoes, if desired.
Yields 4 servings
Calories 265, Total fat 12g, Cholesterol 68mg, Carbohydrate 10g, Protein 29g,Sodium 88mg