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