Marge-Alicious Morsels ~ Tasty treats from my kitchen playground

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

Marinade

• 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

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.

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.

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.

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!