Week 38 recipe- Grilled Basil Chicken and Tomatoes

Prep: 15 min. + marinating Grill: 10 min.

Makes- 4 servings



3/4 cup balsamic vinegar

1/4 cup tightly packed fresh basil leaves

2 tablespoons olive oil

1 garlic clove, minced

1/2 teaspoon salt

8 plum tomatoes

4 boneless skinless chicken breast halves (4 ounces each)


For marinade, place first five ingredients in a blender. Cut 4 tomatoes into quarters and add to blender; cover and process until blended. Halve remaining tomatoes for grilling.

In a bowl, combine chicken and 2/3 cup marinade; refrigerate, covered, 1 hour, turning occasionally. Reserve remaining marinade for serving.

Drain chicken, discarding marinade. Place chicken on an oiled grill rack over medium heat. Grill chicken, covered, until a thermometer reads 165, 4-6 minutes per side. Grill tomatoes, covered, over medium heat until lightly browned, 2-4 minutes per side. Serve chicken and tomatoes with reserved marinade.