Grilled Trattoria Chicken
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 326 |
| pro | 37 g |
| total fat | 15 g |
| sat. fat | 3 g |
| carb | 11 g |
| fibre | 3 g |
| chol | 84 mg |
| sodium | 519 mg |
| % RDI: | - |
| calcium | 25 |
| iron | 21 |
| vit A | 45 |
| vit C | 160 |
| folate | 55 |
Most of us need to eat more greens, and adding peppery arugula to salads or serving it with this grilled chicken is a good way to start. Try spinach, Swiss chard or blanched rapini instead of the arugula if you prefer.
Ingredients
Preparation
In small bowl, whisk together oil, vinegar, mustard, thyme, salt and pepper. Place chicken in shallow dish; add a little less than half of the vinaigrette, reserving remaining vinaigrette. Turn to coat chicken; let stand for 10 minutes.
Place chicken on greased grill or grill pan over medium-high heat; close lid or cover and cook, turning once, until no longer pink inside, 12 minutes. Transfer to cutting board and slice thinly on diagonal.
Meanwhile, in large bowl, toss together arugula, peppers, mushrooms, Parmesan cheese and reserved vinaigrette. Divide among 4 plates; top with chicken.
Source : Canadian Living Magazine: October 2004
- Keywords : Main Course; Grill/Barbecue; Chicken; Italian; Parmesan; Red pepper; Balsamic Vinegar; Mushrooms;
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