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Mediterranean Grilled Chicken and Tomato Bread

Mediterranean Grilled Chicken and Tomato Bread

This Mediterranean Grilled Chicken and Tomato Bread meal is a weeknight win because it layers big Mediterranean flavor onto a simple, fast process.
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Total Time 30 minutes
Servings: 8
Course: Main Course
Cuisine: Mediterranean
Ingredients Equipment Method

Ingredients
  

  • 2 lbs of boneless skinless chicken thighs or breasts
  • 1 juice of one lemon
  • 2 tsp garlic powder
  • 2 tsp dried oregano
  • 2 tsp paprika
  • salt and pepper to taste
  • optional- pinch of cayenne pepper
  • 1 loaf of bread- French, ciabatta, or sourdough
  • 2 hearty tomatoes, like beefsteak or heirloom
  • olive oil drizzle
  • 1 clove fresh garlic

Equipment

  • Box Grater

Method
 

  1. Begin with the chicken. Preheat grill to 350-400 degrees. Season chicken with lemon juice, garlic powder, oregano, paprika, salt & pepper, and if desired, cayenne. Grill 8 minutes per side or until cooked through.
  2. While the chicken is grilling, split or slice the loaf of bread and toast it (on the grill or under oven broiler). Just lightly toast, and while it is still warm, rub with a clove of garlic.
  3. While the bread is toasting (but don't forget about it!), slice the tomatoes in half and grate them with a box grater directly into a bowl until you reach the skins. Discard the skins. To the tomato pulp, add a drizzle of olive oil and salt to taste.
  4. To serve, spoon the tomato pulp mixture onto the bread, and serve alongside the grilled chicken. Recommened sides: Spanish cheeses and olives, and/or a side salad.