6boneless skinless chicken breastscut into 1 inch strips
Instructions
Preheat the oven to 400 degrees.
On a large baking sheet, add 1 tablespoon olive oil, 8 cloves garlic, tomatoes, onion and sea salt and freshly ground pepper. Bake for 20 to 25 minutes until vegetables are golden.
Let cool and place in a large blender or food processor. Add red wine vinegar and 1 tablespoon olive oil and pulse 1 minute until combined.
In a large bowl, add juice of lemon, cumin, thyme, red pepper flakes, 2 cloves garlic (chopped), 1 tablespoon olive oil and chicken.
On an indoor grill, over medium high heat grill chicken 8 to 10 minutes until golden and cooked through.
Serve with roasted salsa.
Notes
SERVING SUGGESTION: Steamed green beans.VEGETARIAN: Use non-breaded faux chicken patties instead of chicken breasts.GLUTEN FREE: Make sure red wine vinegar is gluten free.NUTRITION: 381 Calories; 10g Fat; 62g Protein; 7g Carbohydrate; 1g Dietary Fiber; 154mg Cholesterol; 179mg Sodium. Exchanges: 0 Grain (Starch); 8 1/2 Lean Meat; 1 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.