Monthly Archives: October 2012

What’s for Dinner ?

Gluten free, dairy free, soy free and delicious!

Blood orange lemon chicken with grilled tomato and pomegranate salsa


  • 2 boneless skinless organic chicken breasts trimmed
  • 3-4 blood oranges depending on size
  • Lemon infused olive oil
  • 1 basket orange cherry tomatoes-you may opt for different color or grape tomatoes if you like
  • 1 pomegranate
  • Salt
  • Fresh cracked black pepper


Marinate the chicken in the juice of the blood oranges and 1 Tbsp olive oil for 4-6 hour or overnight, after seasoning with kosher salt and pepper. Turn at least twice.


Pull chicken breast out of frig. Set timer for 10 minutes. When timer goes off, turn grill on high heat and set a timer for another 10 minutes. When timer goes off grill the chicken breasts over high heat 7-9 minutes per side. Bring them in and cover them with foil and let them rest for 5-10 minutes. While the chicken is resting put tomatoes in a grill pan that has been lightly sprayed with olive oil. Set grill pan on high heat and cook tomatoes about 3-5 minutes, stirring frequently.

Then put tomatoesĀ  in a bowl and smash or muddle them. Cut a pomegranate in half and “thwack” with the back of a rolling pin to get the seeds out of both halves, then squeeze for any remaining juices and add to tomatoes. Season with sea salt and fresh cracked pepper and place the chicken breast on top of the salsa and drizzle with a little lemon oil. You could also grill a lemon(halved) and squeeze the juice over the chicken.

Enjoy! I prepped and marinated the chicken the day before, as well as rinsing and cleaning the tomatoes. I know this looks lengthy but it is really quick and easy.

Serve with some grilled asparagus,and a simple salad!

Dr. Nancy Scheinost
Rheumatology of Brazos Valley