Grilled Chicken and Peppers Over Arugula
Serves 4
Time 20 min
Here's a delicious grilled meal that can easily make it to the table for weeknight dinners. Splitting the chicken breasts will help them to cook quickly and evenly.
Special Diets:
Ingredients
- 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. Or, ask for the breasts to be split (or butterflied) in the meat department.
Prepare a grill for medium-high heat cooking.
Brush chicken breasts on both sides with 3 tablespoons of of the dressing.
In a small bowl, toss bell peppers with 2 tablespoons of the dressing.
Grill chicken and peppers, turning occasionally, until chicken is cooked through and peppers are tender and browned, 6 to 7 minutes.
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.
Nutritional Info:
Per serving: 250 calories (100 from fat), 11g total fat, 1.5g saturated fat, 90mg cholesterol, 480mg sodium, 5g carbohydrates (2g dietary fiber, 3g sugar), 32g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 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