Accessibility Statement

We are committed to providing a website that is accessible to the widest possible audience. To do so, we are actively working with consultants to update the website by increasing its accessibility and usability by persons who use assistive technologies such as automated tools, keyboard-only navigation, and screen readers.

We are working to have the website conform to the relevant standards of the Section 508 Web Accessibility Standards developed by the United States Access Board, as well as the World Wide Web Consortium's (W3C) Web Content Accessibility Guidelines 2.1. These standards and guidelines explain how to make web content more accessible for people with disabilities. We believe that conformance with these standards and guidelines will help make the website more user friendly for all people.

Our efforts are ongoing. While we strive to have the website adhere to these guidelines and standards, it is not always possible to do so in all areas of the website. If, at any time, you have specific questions or concerns about the accessibility of any particular webpage, please contact WebsiteAccess@tenethealth.com so that we may be of assistance.

Thank you. We hope you enjoy using our website.

Skip to Main Content

Grilled Chicken Breasts with Roasted Yellow Tomato Sauce

Spice up your dinner plate with this mouth-watering chicken dish bursting with flavor. The herbs add a subtle yet distinctive complement to the tomatoes, garlic and balsamic vinegar. Serve with leafy green salad or vegetable for a balanced and healthy meal.

Ingredients

4  Yellow tomatoes

1 ½ Tablespoons Extra-virgin olive oil

2 Garlic cloves, minced

1 Tablespoon  Balsamic vinegar

3 Tablespoons Fresh basil, chopped

¼ teaspoon Salt

¼ teaspoon Freshly ground black pepper

4  Skinless, boneless chicken breast halves (5 oz. each)

2 Tablespoons Fresh flat-leaf Italian parsley, chopped

1 Tablespoon Fresh thyme, chopped

Directions

Preheat a gas grill or broiler. Lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source. Place tomatoes skin side down on the grill rack or skin side up on a broiler pan lined with aluminum foil. Grill or broil until the skins begin to blacken, about 5 minutes. 

Transfer to a bowl, cover with plastic wrap, and let steam until the skins loosen, about 10 minutes.  In a small frying pan, heat the olive oil over medium heat.  Add the garlic and sauté until softened, about 1 minute. Remove from the heat and set aside. Core and peel the tomatoes. In a blender or food processor, combine the tomatoes, the garlic with the oil and the vinegar. Pulse until well blended. Stir in 1 tablespoon of the basil and 1/8 teaspoon of the pepper. 

Sprinkle the chicken breasts with ¼ teaspoon salt and the remaining 1/8 teaspoon pepper.  In a shallow dish, stir together the parsley, thyme and the remaining 2 tablespoons basil.  Dredge the chicken in the herb mixture, coating completely.  Grill or broil the chicken, turning once, until browned on both sides and no longer pink on the inside, about 4 minutes on each side. Spoon the tomato sauce on top. Makes 4 servings.

Nutritional information:

235 Calories;  35 grams protein;  7 grams fat;  1 gram saturated fat;  8 grams carbohydrate;  2 grams fiber;  82 mg cholesterol;  287 mg sodium

Sign Up for Health Tips

Get our advice and upcoming events about weight, pain, heart and more.

Find a Doctor

Need a doctor for your care?