Grilled Boneless Chicken Breast with Green Tomato

Catherine Cappiello Pappas


This is a fresh way to serve up grilled chicken for the last of the summer dinners!

pinch tips: How to Carve a Whole Chicken






10 Min


20 Min


3 ½ lbs. boneless chicken breast – sliced to desired thickness
for the rub:
1 tbs. ground cumin
1 tbs. curry
1 ½ tsp. salt
1 tsp. black pepper
1 ½ garlic powder
1 tbs. sweetened lemon ice tea mix
2 tbs. olive oil
for the salad:
1 head of romaine lettuce – sliced thin
½ red onion – sliced thin
2 green tomatoes – sliced thin
½ cup fresh basil – sliced
1 cup of chick peas - drained
for the dressing:
¼ cup olive oil
2 tablespoons red wine vinegar
2 tablespoons lemon juice
1 tsp. salt
1 tsp. sugar
½ tsp. black pepper
½ tsp. garlic powder
½ tsp. dried oregano
¼ tsp. red pepper flakes
1 clove of crushed garlic

Directions Step-By-Step

Combine all of the ingredients for the rub in a small bowl and mix.

Mix the rub with the chicken slices. Add the olive oil and toss the chicken with the olive oil.

Grill on the bbq or heat a frying pan with a tablespoon of olive oil and sauté until a beautiful golden color and the juices run clear.

For the Salad:
Combine all of the ingredients for the salad in a bowl.

For the Dressing:
Mix all of the ingredients for the dressing in a small bowl.

About this Recipe

Course/Dish: Chicken
Other Tag: Healthy