Grilled chicken & peppers over arugula


  • 2 skinless, boneless chicken breast halves (about 1 1/4 pounds total)
  • 7 tablespoons prepared Italian dressing, divided
  • 2 bell peppers (red or green, or 1 of each), quartered
  • 1/4 small red onion, thinly sliced
  • 6 lightly packed cups arugula leaves

  • Method: 

    Split the chicken breasts by placing them on a cutting board and using a sharp knife to slice evenly through them, while applying slight pressure on top with the other hand.

    Prepare a grill for medium-high heat cooking. Brush chicken breasts on both sides with 3 tablespoons of dressing. In a small bowl, toss bell peppers with 2 tablespoons dressing. Grill chicken and peppers, turning occasionally, until chicken is cooked through and peppers are tender and browned, 6 to 7 minutes. (Take care that raw chicken does not touch the peppers.) 

    Meanwhile, toss onion and arugula with remaining 2 tablespoons dressing and arrange on a platter. Slice chicken and peppers; place them on top of arugula.
    More Info: 
    PER SERVING:250 calories (100 from fat)11g total fat1.5g saturated fat90mg cholesterol480mg sodium5g carbohydrate (2g dietary fiber3g sugar)32g protein

No comments:


Flag Counter