Grilled Chicken with Zucchini, Radish, and Cherry Tomato Relish
Grilled chicken topped with zucchini, radish and cherry tomato relish. This is real Spring in the form of food! So light, fresh and delicious!
Servings: 4
Ingredients
- ¼ cup white wine vinegar plus more for drizzling (optional)
- ¼ cup water
- 1 teaspoon coconut sugar or you can use honey
- 2 garlic cloves smashed
- 2 Tablespoon jalepeno slices
- coarse salt and freshly ground pepper
- 1 medium zucchini diced in small pieces
- 5 radishes very thinly sliced
- 8 oz cherry tomatoes halved
- ½ medium red onion finely diced
- extra virgin olive oil
- 6 boneless skinless chicken breasts halves 4 to 5 oz each
- 1 cup fresh mint leaves. torn plus whole leaves for garnish
Instructions
- Combine vinegar, the water, sugar (or honey), garlic, jalapeno, and 3/4 tsp salt in a small saucepan, and bring to a boil. Remove from heat, and let stand 15 minutes. Strain through a fine sieve; discard solids. Let cool completely.
- Combine zucchini, radishes, tomatoes, and red onion in a boil. Pour in vinegar mixture, and toss to coat.
- Heat olive oil in a grill pan (or heat grill) to medium high. Season chicken with salt and pepper. Working in batches, grill chicken until cooked through, 6 to 7 minutes per side. Transfer to a platter, and let stand 10 minutes. Stir torn mint into relish. Season with salt and pepper, and drizzle with vinegar, if desired. Spoon relish on top of the chicken, and garnish with mint leaves.
Notes
Recipe was adapted from the Clean Slate cookbook from the editors of Martha Stewart Living
Nutrition
Serving: 339g | Calories: 400kcal | Carbohydrates: 6.8g | Protein: 52.7g | Fat: 16.9g | Saturated Fat: 4.2g | Polyunsaturated Fat: 12.7g | Cholesterol: 158mg | Sodium: 455mg | Fiber: 1.7g | Sugar: 3.7g
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