3-Ingredient Brown Sugar and Mustard Chicken Breasts
PREP TIME: 25min COOK TIME: 20min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 29g||45%|
|Saturated Fat 5g||25%|
|Total Carbs 22g||7%|
|Dietary Fiber 4g||16%|
|Vitamin A 20%|
|Vitamin C 25%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1 cupGrilled Citrus Chicken Cherry and Manchego Salad
1 large red onion, cut into 12 wedges
2 cupfresh cherries, pitted and divided
1/4 cupGOYA® Extra Virgin Olive Oil
3 tbsp.GOYA® Red Wine Vinegar
3/4 tsp.GOYA® Adobo All-Purpose Seasoning with Pepper
1 bag baby arugula
3/4 cupshaved Manchego cheese (1 ½-ounces)
1/2 cupcandied pecans
Combine the chicken breasts and Mojo Criollo in a gallon sized resealable plastic bag. Blend until chicken is well-coated; push out air and seal. Marinate in the refrigerator for 2 to 24 hours. Thread onion wedges onto 2 skewers.
Preheat an oiled grill or grill pan over medium-high heat. Remove the chicken from the marinade and place on the hot grill. Discard the marinade. Cover the chicken and grill, turning frequently, until browned on all sides and cooked through, about 20 minutes. Chicken is done when a meat thermometer inserted in the thickest part reaches 170°F. Grill onions, turning once, until tender and charred, about 8 minutes.
For the cherry vinaigrette, combine 3/4 cup pitted cherries, olive oil, vinegar and Adobo in a blender or small food processor. Blend until smooth and set aside.
To serve Grilled Mojo Chicken Cherry and Manchego Salad, slice chicken into strips. Arrange arugula onto a serving platter. Top with chicken, onions, Manchego, pecans and remaining cherries. Serve with cherry vinaigrette.
Grilled Mojo Chicken Salad with Cherries, Manchego Cheese and PecansAdd Your Comment