Balsamic Sheet Tray Chicken with Vegetables
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In The Fresh Meat Case
PREP TIME: 15min COOK TIME: 10min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 21g||32%|
|Saturated Fat 6g||30%|
|Total Carbs 11g||4%|
|Dietary Fiber 3g||12%|
|Vitamin A 25%|
|Vitamin C 70%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
4 tbsp.balsamic vinegar
4 tbsp.olive oil
1/4 tsp.black pepper
2 large zucchini
2 cupstomatoes, chopped
4 oz.mozzarella pearls
1/4 cupfresh basil
1/4 cuptoasted pine nuts
Whisk together the balsamic vinegar, olive oil, salt and black pepper. In a resealable plastic bag, combine the 4 chicken breasts and ½ of the balsamic dressing. Set the remaining dressing aside for serving. Marinate the chicken in the refrigerator for 10 to 15 minutes.
With a mandoline, julienne peeler or spiral slicer, turn the zucchini into noodles. Onto a large platter, combine the zucchini noodles, chopped tomatoes and mozzarella pearls.
Heat a grill or grill pan to medium-high heat. Remove the chicken from the marinade. Discard the marinade. Grill the chicken breasts for 3 to 4 minutes per side until done. Chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F. Remove from the grill and let rest for 2 to 3 minutes. Chop into bite-sized pieces.
Top the platter of zucchini noodles, tomatoes and mozzarella with chicken pieces. Drizzle with remaining balsamic dressing and garnish with basil chiffonade and toasted pine nuts.
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