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Grilled Basil Chicken and Tomatoes

Ingredients

  • 3/4 cup balsamic vinegar
  • 1/4 cup tightly packed fresh basil leaves
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 8 plum tomatoes
  • 4 boneless skinless chicken breast halves (4 ounces each)

Directions

  • 1. For marinade, place first five ingredients in a blender. Cut four tomatoes into quarters and add to blender; cover and process until blended. Halve remaining tomatoes for grilling.
  • 2. In a bowl, combine chicken and 2/3 cup marinade; refrigerate, covered, 1 hour, turning occasionally. Reserve remaining marinade for serving.
  • 3. Place chicken on an oiled grill rack over medium heat; discard marinade remaining in bowl. Grill chicken, covered, until a thermometer reads 165°, 4-6 minutes per side. Grill tomatoes, covered, over medium heat until lightly browned, 2-4 minutes per side. Serve chicken and tomatoes with reserved marinade.

Nutrition Facts

1 serving: 177 calories, 5g fat (1g saturated fat), 63mg cholesterol, 171mg sodium, 8g carbohydrate (7g sugars, 1g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 fat.

Reviews

Average Rating: 4.806451
  • justmbeth
    Aug 28, 2019
    Light grilled recipe. Balsamic flavoring overpowered the basil so if you are looking for the flavor of basil, this may not be the recipe for you.
  • Betsy
    Jun 17, 2019
    This was a very easy and flavorful recipe and the low calories is an added bonus!
  • rwippel
    Jun 6, 2019
    I wasn’t that impressed with this recipe. The sauce was good and I liked the low calorie appeal; however I didn’t find anything special about the tomatoes or chicken.
  • joememe348
    Sep 28, 2017

    Delicious! Made both the chicken and grilled tomatoes tonight for dinner and hit this one out of the park! Fresh basil is the only way to go. Saw the recipe in the magazine and cut it out to try and the family was happy I did. There was plenty of marinade leftover (after measuring out 2/3 cup to put in Ziploc bag with chicken) to top cooked chicken or green salad. II marinated it in the fridge for about 2 hours or a bit more. The chicken was very tender. This will definitely be going into the dinner rotation. Thx for sharing this Laura!

  • dlynsmith9
    Aug 24, 2017

    I made as directed, but only used 2 chicken breasts. I took the reserved marinade and boiled it down into a thickened sauce. It was delicious, and I froze the rest of the marinade for the future. My husband told me that this is a keeper.

  • shelli1542
    Aug 13, 2017

    Made this for a last minute dinner with a side of pesto pasta and it was awesome.

  • JMartinelli13
    Aug 10, 2017

    Using the blender for the marinade is so smart! My guys can be picky about chunks of tomato, so I love that half of them disappear into the marinade. Will be freezing a few batches of this to make on the indoor grill this winter!

  • tcarver
    Jul 11, 2017

    This was so easy. It tasted great. I made this just as it called for. The flavors blended well. Delicious!

  • Bridgett
    Dec 31, 1969

    Would you marinade this overnight?

  • mfs1118
    Jul 2, 2017

    Be sure to use a blender and not a food processor to mix the marinade. I used 2 lbs of boneless skinless chicken breast and doubled the marinade ingredients, and it overflowed the food processor. I cut them into strips before marinating and then threaded onto skewers and grilled. They were tender and good. Next time I will use less balsamic (which was a little overpowering) and use more basil.

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