Gluten-Free Chicken with Tomatoes and Polenta
|Serving Per Recipe: 5|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 7g||11%|
|Saturated Fat 2g||10%|
|Total Carbs 11g||4%|
|Dietary Fiber 0.5g||%|
|Vitamin A 12%|
|Vitamin C 15%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
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1 24.5 ounce bottleGOYAÃ‚Â® Mojo Criollo
GOYAÃ‚Â® Adobo All-Purpose Seasoning with Pepper, to taste
1/2 tablespoonbalsamic vinegar
1 1/2 tablespoonsGOYAÃ‚Â® Extra Virgin Olive Oil
2 1/2 cupsbaby arugula
1 tomato, seeded and chopped (about 1/2 cup)
1/4 red onion, thinly sliced (about 1/2 cup)
Add chicken to gallon-size zip-top bag; add Mojo and seal bag. Massage to coat chicken in marinade; transfer to refrigerator. Marinate at least 2 hours, or until ready to grill; discard marinade.
Heat grill to medium-high heat. Season chicken lightly with Adobo. Add chicken to hot, greased grill grates. Grill, flipping once, until golden brown and cooked through (internal temperature registers 165°F on quick-read thermometer when inserted into thickest part of breast), about 10 minutes. Transfer chicken to platter, tent with foil to keep warm.
Meanwhile, in large bowl, whisk together balsamic vinegar and olive oil; season with Adobo to taste. Add arugula, tomato and red onion to bowl; toss to coat in dressing.
Top chicken with arugula salad. Serve.
Grilled Mojo Chicken with Arugula SaladAdd Your Comment