Looking for a fresh, flavorful Passover recipe? Our seasoned chicken with homemade grape-tomato salsa will hit the spot.
2 cup grape tomatoes, halved
1 jalapeno pepper, cored, seeded and minced
½ cup sliced red onion, uncooked, finely chopped
1 Tbsp white wine vinegar
1¼ tsp table salt, divided
1¼ tsp fresh black pepper, divided
1 Tbsp mint leaves, fresh, chopped
1 spray of cooking spray
1 lb uncooked boneless chicken breast, thinly sliced
½ lemon, cut into wedges
To prepare salsa, in a small bowl, combine tomatoes, jalapeno, onion, vinegar and 1/4 teaspoon each of salt and pepper; sprinkle on mint and set aside.
Coat a large heavy-bottomed ridged grill pan with cooking spray; heat over medium-high heat for 1 minute.
Sprinkle chicken with remaining teaspoon each of salt and pepper; place in a single layer on prepared pan. Cook until chicken turns white around edges, about 1 to 2 minutes; flip chicken and grill until chicken is cooked through, about 1 to 2 minutes more.
Arrange chicken in overlapping slices on a serving plate; spoon on salsa and garnish with lemon wedges. Yields about 3 ounces of chicken and 1/2 cup of salsa per serving.