Grilled Chicken & Veggies with Tomato-Basil Dressing
No grill? No problem. Just sauté the chicken and vegetables.
Total time to prepare: 30 minutes
1 cup chopped fresh tomatoes
1 Tbs. red wine vinegar
5 sprigs basil
½ tsp. kosher salt
¼ cup extra-virgin olive oil
1 lb. boneless, skinless chicken breast
2 red or yellow bell peppers, quartered lengthwise
½ lb. small zucchinis, quartered lengthwise
1 bunch scallions, trimmed
• Combine the tomatoes, vinegar, basil, salt, and oil in a blender or food processor. Process into a smooth dressing. Transfer to a large bowl.
• Put the chicken into a zip-lock bag and pound to ½ thickness. On a hot, clean grill, grill the chicken for 3-5 minutes per side and the peppers, zucchini, and scallions until well marked and tender-crisp (3-8 minutes). Remove to a cutting board.
• Cut the chicken and vegetables into bite-sized pieces and toss with the dressing.
Sodium: 380 mg
Total Fat: 17 g
Saturated Fat: 2.5 g
Carbohydrates: 9 g
Protein: 27 g
Fiber: 3 g