Grilled Chicken with Roasted Tomato and Oregano Salsa

Ingredients

• 4 boneless, skinless chicken breasts (about 6 ounces each)
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon fresh thyme
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 1 pound fresh tomatoes
• 1 teaspoon minced garlic
• + 12 more ingredients
• • ½ teaspoon salt
  • ½ teaspoon fresh rosemary
  • ½ teaspoon fresh oregano
  • ½ teaspoon salt
  • 2 cloves garlic
  • 2 tablespoons fresh basil
  • 2 tablespoons olive oil
  • Vegetable oil cooking spray
  • 1 tablespoon fresh oregano
  • ½ small jalapeño
  • ½ cup onion
  • 1 medium shallot

Combine first 8 ingredients in a plastic bag. Add chicken; marinate at least 30 minutes. Heat oven to 400°F. Cover a baking tray with foil. To make salsa, spread tomatoes on tray; drizzle with oil. Add salt and pepper. Bake until lightly browned, 20 to 25 minutes. Combine tomatoes, shallots, onio...

View full recipe at Epicurious