Sliced Chicken And Tomatoes With Lemon-Herb Vinaigrette

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Servings: 4 Difficulty: Advanced
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Juicy broiled chicken breasts served over vibrant heirloom tomatoes with a zesty lemon-herb dressing
Sliced Chicken and Tomatoes With Lemon-Herb Vinaigrette recipe image
Sliced Chicken and Tomatoes With Lemon-Herb Vinaigrette recipe image
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Sliced Chicken And Tomatoes With Lemon-Herb Vinaigrette

Author: chefs-mate Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 145.4

Description

This bright and refreshing dish features tender, broiled chicken breasts sliced against the grain and served atop juicy plum tomatoes. The star of the meal is the vibrant lemon-herb vinaigrette, crafted from fresh basil, thyme, garlic, and plenty of lemon juice. The acidity of the lemon cuts through the richness of the olive oil, while the herbs provide an aromatic, garden-fresh flavor profile. It is a perfect light dinner for warm evenings or a healthy weeknight meal that comes together in under thirty minutes. The combination of texturescrispy-edged chicken and soft, warm tomatoesmakes for a satisfying and elegant plate. Serve immediately for the best flavor, or let it rest at room temperature for a picnic-style lunch.

Ingredients

Directions

  1. Preheat the broiler and line a broiler pan with aluminum foil for easy cleanup.
  2. In a food processor, mince the garlic cloves until fine.
  3. Add the fresh basil leaves, thyme leaves, lemon zest, lemon juice, and olive oil to the processor.
  4. Pulse the mixture until the vinaigrette is well blended and emulsified.
  5. Measure out 3 tablespoons of the vinaigrette into a small bowl to use as a basting mixture; set aside.
  6. Place the chicken breasts on the prepared broiler pan and brush the top side with 1 tablespoon of the reserved basting mixture.
  7. Broil the chicken 4 inches from the heat source until the top begins to brown, about 10 minutes.
  8. Meanwhile, slice the plum tomatoes crosswise into thick rounds and place them in a shallow serving bowl.
  9. Pour the remaining vinaigrette from the food processor over the sliced tomatoes and toss gently to coat.
  10. Turn the chicken breasts over and brush with the remaining 2 tablespoons of the reserved basting mixture.
  11. Broil for another 6 minutes, or until the chicken is cooked through and browned on the second side.
  12. Remove the chicken from the oven and let it rest for 5 minutes.
  13. Slice the chicken across the grain on the diagonal.
  14. Arrange the sliced chicken over the dressed tomatoes and spoon any excess vinaigrette from the bowl over the top before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 145.4kcal
% Daily Value *
Total Fat 15.2g24%
Saturated Fat 2.1g11%
Cholesterol 0.0mg0%
Sodium 1.8mg1%
Total Carbohydrate 2.8g1%
Dietary Fiber 0.7g3%
Sugars 0.5g
Protein 0.9g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, tomatoes, lemon, herb, vinaigrette, broiled, basil, thyme, garlic, olive oil, healthy, light dinner, summer meal, quick recipe, plum tomatoes, boneless skinless, fresh herbs, citrus dressing, easy weeknight, low carb
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