Grilled Chicken with Fresh Herbs and Tomato Compote

This grilled chicken and tomato compote is from Zov Karamardian’s cookbook.  It makes a perfectly acceptable dinner for anyone on the Whole 30 program.  Actually, it’s better than acceptable.  It’s delicious!  I adjusted the original recipe a bit.  The marinade requires just the tiniest bit of cinnamon, which I love.  The fresh tomato compote is great on anything, really.  I served it with super skinny asparagus that took a second to cook (maybe a smidge more, but not much!).

Grilled Chicken and Tomato Compote


  • 1/4 cup fresh lemon juice
  • 3 tablespoons olive oil
  • 2 tablespoons Italian parsley, fine chop
  • 2 tablespoons fresh oregano, fine chop
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon lemon pepper
  • 1/2 teaspoon smoked paprika
  • 1/8 teaspoon Vietnamese cinnamon
  • 4 boneless skinless chicken breasts

Tomato Compote

  • 2 tablespoons olive oil
  • 12 ounces roma tomatoes, small dice
  • 1/4 cup red onion, fine chop
  • 2 teaspoons garlic, minced (can replace the red onion and garlic with 1 large shallot, minced)
  • 3 tablespoons Italian parsley, fine chop
  • 3 tablespoons fresh oregano, fine chop
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon Kosher salt
  • 1/2 cup pine nuts

Chicken, marinating

Combine the marinade ingredients in a baking dish.  Pound the chicken with a meat mallet to a uniform thickness for even cooking.  Add the chicken to the marinade, turn to coat.

Tomato compote prep

Prepare the compote while the chicken is marinating.  Chop all ingredients for the compote.  Place 2 tablespoons olive oil, fresh herbs, onion and garlic in a sauté pan.  Heat over medium-high heat until fragrant, and the fresh herbs have wilted.  Add tomatoes, salt and pepper.  Toss to coat.  Sauté until just heated through.  Remove from heat.

Heat pine nuts in a 350º oven until fragrant and lightly browned, about 5-6 minutes.

Grilling the marinated chicken

Grill chicken over medium-high heat for about 3 1/2 – 4 minutes per side.  Remove from heat.  Let rest 5-10 minutes before serving.

Asparagus on the grill

The tiny little asparagus took just a few minutes to grill.

Sunshine and I have finished the Whole 30 program, but we are still following the plan 90% of the time.  I was already on a mission to get my girlish figure back, but the Whole 30 program really kicked me into high gear.  Sunshine lost 6.5% body fat through the Whole 30 program.  He had a 14 pound fat loss and 4 pound muscle gain.  I lost 7.5% body fat over the last year.  I was at 31% body fat and am now at 23.5% body fat.  I’ve lost a total of 6 3/4″ from my hips and thighs combined.  Not too shabby!