Passover chicken with tomato-mint salsa
The Jewish holiday Passover began at sundown on April 19 and laststhrough April 27. One of the most prominent traditions on this holidayis the prohibition against eating anything that contains leavened food.
The Jewish holiday Passover began at sundown on April 19 and lasts through April 27. One of the most prominent traditions on this holiday is the prohibition against eating anything that contains leavened food. For more delicious recipes, check WeightWatchers.ca. One serving of this dish (four servings total in this recipe) counts as 3 Weight Watchers Points.
2 cups grape tomatoes, halved
1 small jalapeno pepper, cored, seeded and minced (do not touch seeds with bare hands)
1/2 cup red onion, finely chopped
1 Tbsp white wine vinegar
1 1/4 tsp table salt
1 1/4 tsp black pepper, freshly ground
1 Tbsp mint leaves, fresh, chopped
1 spray cooking spray, lemon-flavor recommended
1 pound uncooked boneless, skinless chicken breast, thinly sliced
1/2 medium lemon, cut into 4 wedges
1. To prepare salsa, in a small bowl, combine tomatoes, jalapeno, onion, vinegar and 1/4 teaspoon each of salt and pepper; sprinkle on mint and set aside.
2. Coat a large heavy-bottomed ridged grill pan with cooking spray; heat over medium-high heat for 1 minute.
3. Sprinkle chicken with remaining teaspoon each of salt and pepper; place in a single layer on prepared pan.
4. Cook until chicken turns white around edges, about 1 to 2 minutes; flip chicken and grill until chicken is cooked through, about 1 to 2 minutes more.
5. Arrange chicken in overlapping slices on a serving plate; spoon on salsa and garnish with lemon wedges.