Description
A delicious grilled chicken dish topped with a flavorful Greek tomato sauce, perfect for a healthy meal.
Ingredients
Scale
- 2 lbs. (900g) boneless chicken breast, sliced thin
- 4 tbsp. (60ml) olive oil
- 2 tbsp. (30ml) vinegar
- 2 tbsp. (30ml) fresh lemon juice
- 1 tsp. salt
- 1 tsp. coarse ground black pepper
- 1 tsp. sugar
- 1 tsp. dried oregano
- 3 tbsp. (45g) fresh parsley
- 3 garlic cloves, chopped
- 1 pint (0.5L) grape tomatoes
- 1 large sweet onion, sliced
- 2 tbsp. (30g) butter
- 1/4 cup (60ml) salted pasta water
- 1 lb. (450g) of your favorite pasta
- 2 tbsp. (30ml) olive oil (for drizzle)
- 2 tbsp. (30ml) vinegar (for drizzle)
- 2 tbsp. (30ml) lemon juice (for drizzle)
- 2 tbsp. (30g) honey
- 1/2 tsp. sugar
- 1/2 tsp. coarse ground black pepper
- 1/2 tsp. dried oregano
Instructions
- Marinate the Chicken: Start by whisking together olive oil, vinegar, lemon juice, salt, black pepper, sugar, dried oregano, fresh parsley, and chopped garlic until well-blended. Allow the chicken to soak in the marinade for at least 30 minutes. This step is crucial; the chicken needs time to absorb those flavors.
- Grill the Chicken: Fire up the grill and cook the chicken for about 4 minutes on each side until it is golden and charred on the outside. Ensure the juices run clear and the chicken is cooked through. If your chicken is thick, it may need extra minutes to cook fully.
- Char the Tomatoes: Halve the grape tomatoes and place them directly on the grill. Grill until the tomatoes start to blister and caramelize, which should take just a few minutes. Monitor them closely to prevent overcooking.
- Make the Sauce: Squeeze the grilled tomatoes into a pot, mixing in butter, the reserved juices from the chicken, and any remaining marinade. If the sauce tastes too tangy, a touch of sugar can mellow out the acidity.
- Cook the Pasta: While the sauce simmers, cook the pasta according to package instructions until al dente. This typically takes around 8 to 10 minutes. Be careful not to overcook the pasta; check frequently for that firm texture.
- Combine and Serve: Toss the cooked pasta with the sauce and chicken. Use reserved pasta water to adjust the sauce consistency as needed. Serve hot and enjoy the vibrant colors and aromas.
Notes
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Expert Tips: Slice chicken evenly for bite-sized portions. Use quality extra virgin olive oil for optimal flavor. Be sure to reserve pasta water for the sauce. Taste and adjust seasonings as you cook. Do not skip the charring step for the tomatoes.
- Reheating Instructions: To reheat, place leftovers in a pot over low heat on the stovetop, stirring occasionally until warmed through.
- Serving Suggestions: Serve over a bed of pasta with extra sauce. Pair with a fresh Greek salad on the side. Offer homemade tzatziki for dipping. Thread on skewers and serve as a pita wrap. Accompany with pickled vegetables for added tang.
- Recipe Variations: Make it a complete meal with roasted vegetables. Switch the chicken for shrimp for a seafood twist. Use whole grain pasta for a healthier option. Replace the honey with maple syrup for a vegan option. Add feta cheese on top for extra creaminess.
- Ingredient Notes: Choose thin slices of boneless chicken for even cooking. A good extra virgin olive oil adds richness. White wine vinegar can be used if you are low on red vinegar. Fresh lemon juice brings bright flavor; bottled works in a pinch.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg