Tested till perfect Grilled Chicken and Balsamic Radicchio
Grilled Chicken and Balsamic Radicchio
Photography by Jeff Coulson/TC Media

Grilled Chicken and Balsamic Radicchio

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.

By Jennifer Bartoli and The Test Kitchen

Source: Canadian Living Magazine: July 2013

Recipe5 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 15 minutes
  • Total time 20 minutes
  • Portion size 4

Ingredients

  • 2 tbsp 2tbspliquid honey
  • 1 tbsp 1tbspgrainy mustard
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1 lb 1lbboneless skinless chicken breastboneless skinless chicken breasts
  • 2 heads 2headsradicchio lettuce
  • 2 tbsp 2tbspbalsamic vinegar
  • 2 tbsp 2tbspextra-virgin olive oil
  • 1/3 cup 1/3cupcrumbled goat cheese
  • 1 tbsp 1tbspchopped fresh chives
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Preparation

Stir 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 Information Per serving: about

cal 303 pro 31g total fat 13g sat. fat 4g
carb 15g dietary fibre 1g sugar 11g chol 76mg
sodium 349mg potassium 606mg

% RDI:

calcium 5 iron 11 vit A 7 vit C 10
folate 20
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