Looking for an alternative to traditional grilled vegetables? Try radicchio. Once grilled, the bitter leaves take on a lovely smoky flavour and tenderness. Serve with a sliced warm baguette.
- Portion size 4 servings
- Credits : Canadian Living Magazine: July 2013
- 2 tablespoons liquid honey
- 1 tablespoon grainy mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 lb boneless skinless chicken breast
- 2 heads radicchio lettuce
- 2 tablespoons balsamic vinegar
- 2 tablespoons extra-virgin olive oil
- 1/3 cup crumbled goat cheese
- 1 tablespoon chopped fresh chives
MethodStir together honey, mustard and half each of the salt and pepper; set aside.
Place chicken on greased grill over medium heat; close lid and grill, turning once, until browned, about 8 minutes. Brush with half of the honey mixture. Grill, covered and turning and brushing frequently with honey mixture, until no longer pink inside, about 7 minutes. Transfer to cutting board and tent with foil; let stand for 5 minutes before slicing.
Meanwhile, keeping root end intact, cut each radicchio into 4 wedges. Whisk together vinegar, oil and remaining salt and pepper; drizzle over radicchio.
Add to grill; grill, covered and turning once, until lightly browned, 3 to 4 minutes. Transfer to platter; top with goat cheese and chives. Serve with sliced chicken.
Nutritional facts Per serving: about
- Fibre 1 g
- Sodium 349 mg
- Sugars 11 g
- Protein 31 g
- Calories 303.0
- Total fat 13 g
- Potassium 606 mg
- Cholesterol 76 mg
- Saturated fat 4 g
- Total carbohydrate 15 g
- Iron 11.0
- Folate 20.0
- Calcium 5.0
- Vitamin A 7.0
- Vitamin C 10.0