Description
Chicken marinaded with lemon, garlic and oregano, then grilled to perfection and served over a colorful spinach salad with a white balsamic vinaigrette, does it get better than that?
Yield: 4servings | Serving Size: 1/4th
Ingredients
4boneless skinless chicken breasts, 3 oz each
7ozbag baby spinach
few thin slices of red onion
1/2sweet red bell pepper, sliced into strips
1 1/2cupsgrape tomatoes sliced in half
1carrot, sliced into ribbons
For the Marinade:
2tbspfresh squeezed lemon juice
1tspdried oregano
1tspgarlic, crushed
kosher salt to taste
fresh ground black pepper to taste
For the White Balsamic Vinaigrette:
1/4cupbasil leaves
3tbspwhite balsamic vinegar
2tbspchopped shallots
1tbspwater
2tbspextra virgin olive oil
pinchsalt and freshly ground black pepper
Instructions
- Combine the marinade ingredients lemon juice, oregano, garlic puree, salt and black pepper and pour over chicken, let it marinade in the refrigerator a minimum of two hours, but preferably 4-6 hours or longer.
- Place all the vinaigrette ingredients in a blender and blend until smooth.
Set aside.
- Preheat an indoor or outdoor grill to medium-high, make sure your grates are clean and lightly oiled to prevent sticking.
When the grill is hot, lay the chicken on the grill.
- Cook the chicken until well browned on both sides and firm, but not hard to the touch.
Transfer to a plate when done.
Divide spinach, onions, carrots, tomatoes and peppers on 4 plates.
Top with the chicken and drizzle with balsamic dressing over each.
Last Step:
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Nutrition
Serving: 1/4th, Calories: 183kcal, Carbohydrates: 11.5g, Protein: 17.5g, Fat: 8g, Saturated Fat: 1g, Cholesterol: 37mg, Sodium: 101.5mg, Fiber: 3g, Sugar: 1.5g
