Grilled Lemon Chicken with Tomato-Feta Relish

Yield: 4 servings
Source: The Chicago Tribune Good Eating Cookbook
Tribune Comments: This chicken is seasoned lightly and quickly, sidestepping lengthy marinating. A fresh, vibrant tomato relish tops it off. The relish is versatile - use it on pasta, grilled fish, bruschetta, and veal chops as well. You may also broil chicken or cook it in a cast-iron, riged pan.
Amy's Comments: This was EXTREMELY easy to put together and VERY flavorful! A perfect summer dinner. I think that some of the olive oil could be omitted (esp. on the relish) and that would bring the HUs down, but 6 was not unreasonable in any case....


2 tbsp olive oil
2 tbsp fresh lemon juice
1 tsp Worcestershire sauce
1 tsp Dijon mustard
crushed red pepper flakes
4 skinless, boneless chicken breast halves

2 large tomatoes, preferably 1 red and 1 yellow, cored and diced
2 tbsp olive oil
2 tsp red wine vinegar
freshly ground pepper
4 large basil leaves, minced
4 sage leaves, minced
1 ounce (1/4 cup) crumbled feta cheese


  1. Prepare grill. Combine oil, lemon juice, worcestershire sauce, mustard, and red pepper flakes in a small dish; mix well.
  2. Put chicken breasts in a glass pie plate; pour marinade over, turning breasts once to coat both sides. Let stand 10 minutes.
  3. Grill over medium-hot coals, turning once, until chicken is white but still juicy in the center, 8 to 10 minutes. Season lightly with salt.
  4. Combine tomatoes, oil, vinegar, and salt and pepper to taste. Add basil, sage, and feta cheese. Taste and adjust seasoning. Serve hot or at room temperature with tomato relish spooned on top.


H.U: 6 per serving
261 calories; 14g fat; 81mg cholesterol; 188mg sodium; 4.9g carbohydrates; 29g protein; 1.1g fiber

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