Grilled Rosemary Chicken with Tomato-Avocado Salsa

Tomatoes, avocado and feta combine well to add flavor and good fat to this easy grilled chicken recipe. Best served with a side of grilled vegetables – just lightly season with salt, pepper and a small amount of olive oil and throw them on the grill!

Make the salsa right before serving, and avoid refrigerating it—the texture of the tomato will soften and avocado can brown.


  • 2 tbsp. olive oil
  • 2 tbsp. red wine vinegar
  • 1 tbsp. fresh chopped rosemary
  • 1 tbsp. minced garlic
  • 4- 4 oz. chicken cutlets
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
Tomato-Avocado Salsa
  • 1 tbsp. chopped fresh oregano
  • 1 tbsp. extra virgin olive oil
  • 2 tbsp. red wine vinegar
  • 1 garlic clove, minced
  • 2 cups halved grape tomatoes
  • 1/2 cup (2 oz) crumbled reduced fat feta cheese with basil and sun dried tomatoes
  • 1 ripe peeled avocado, chopped

Chicken Preparation

  1. Combine first 4 ingredients (olive oil, red wine vinegar, rosemary, garlic)  in a large Ziploc bag. Sprinkle chicken with salt and pepper and place in the bag, seal. Marinate in the refrigerator for 30 min.
  2. Prepare grill.
  3. Remove chicken from bag, throw away bag. Place chicken on grill. Grill for 3 minutes on each side or until done(temp 160).
  4. Serve with avocado salsa (recipe below)

Tomato-Avocado Salsa Preparation

  1. Combine first 4 ingredients (oregano, olive oil, red wine vinegar, garlic) in a bowl and whisk.
  2. Add tomato halves, cheese and avocado, toss gently.



Nutrition Information:
Yield: 4 servings

Per serving

Chicken: calories 393, Protei 39.4g, Carb 7.3g, Fiber3.1g, Chol 101mg, Iron 1.7g, sodium 430mg,

Salsa: calories 132, protein 4.2g,  carb 6.3g, fiber 3g, Chol 4 mg, Iron 0.4mg, sodium 199mg, Calc 64mg


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