Grilled Chicken Breasts with Gazpacho Salsa
Elevate your weeknight dinners with this vibrant and healthy recipe for Grilled Chicken Breasts with Gazpacho Salsa. Juicy, marinated chicken breasts are perfectly grilled to golden perfection, then paired with a refreshing homemade gazpacho salsa bursting with Mediterranean-inspired flavors. The salsa, made with ripe tomatoes, crisp cucumbers, red bell peppers, and aromatic fresh herbs, is lightly dressed in red wine vinegar and extra virgin olive oil for a zingy finish. This quick and easy dish, ready in just 35 minutes, combines smoky, chargrilled goodness with a cool, tangy topping, creating the perfect contrast of textures and flavors. Ideal for summer grilling or a light, wholesome meal anytime, this dish is sure to become a family favorite. Serve it with a side of crusty bread or a simple green salad for a complete feast!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 pieces garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups ripe tomatoes, diced
- 1 cup English cucumber, diced
- 1 cup red bell pepper, diced
- 0.5 cup red onion, finely diced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 2 tablespoons red wine vinegar
- 2 tablespoons extra virgin olive oil
- 0.25 teaspoon fresh ground black pepper
- 0.5 teaspoon salt
Instructions
Place chicken breasts between two sheets of plastic wrap and pound them to an even thickness using a meat mallet or rolling pin.
In a small bowl, whisk together olive oil, lemon juice, minced garlic, paprika, salt, and black pepper to make the marinade.
Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Ensure the chicken is evenly coated. Seal and marinate in the refrigerator for at least 30 minutes or up to 2 hours.
While the chicken is marinating, prepare the gazpacho salsa. In a medium bowl, combine diced tomatoes, cucumber, red bell pepper, red onion, parsley, and basil.
Add red wine vinegar, extra virgin olive oil, salt, and black pepper to the bowl of vegetables. Mix well and set aside to let the flavors meld.
Preheat the grill to medium-high heat and lightly oil the grates to prevent sticking.
Remove the chicken breasts from the marinade and discard any excess marinade. Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C).
Transfer the grilled chicken to a plate and let it rest for 5 minutes to retain its juices.
Serve the grilled chicken breasts topped with a generous scoop of the gazpacho salsa. Enjoy!
Nutrition Facts
Calories |
1993 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.2 g | 125% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 4096 mg | 178% | |
| Total Carbohydrate | 51.3 g | 19% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 27.2 g | ||
| Protein | 223.1 g | 446% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 243 mg | 19% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2125 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
