Chicken with Tomato-Mint Salsa

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Difficulty: easy

Ingredients

2 cups grape tomatoes, halved
1 small jalapeno pepper, cored, seeded and minced
1/2 cup red onion, finely chopped
1 Tbsp white wine vinegar
1 1/4 tsp salt, or to taste, divided
1 1/4 tsp pepper
1 Tbsp mint leaves, fresh, chopped
1 sprays cooking spray, lemon-flavor recommended
1 pound uncooked boneless, skinless chicken breast, thinly sliced
1/2 medium lemon, cut into 4 wedges

Directions

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.

Coat a large heavy-bottomed ridged grill pan with cooking spray; heat over medium-high heat for 1 minute.

Sprinkle chicken with remaining teaspoon each of salt and pepper; place in a single layer on prepared pan. 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.

Arrange chicken in overlapping slices on a serving plate; spoon on salsa and garnish with lemon wedges. Yields about 3 ounces of chicken and 1/2 cup of salsa per serving.