Balsamic Grilled Chicken Caprese Salad
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In The Fresh Meat Case
PREP TIME: 1hr COOK TIME: 20min
|Serving Per Recipe: 5|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 9g||14%|
|Saturated Fat 1g||8%|
|Total Carbs 14g||5%|
|Dietary Fiber 2g||8%|
|Vitamin A %|
|Vitamin C %|
|*Percent Daily Values are based
on a 2,000 calorie diet.
5 tsp.aged balsamic vinegar
2 tbsp.olive oil
1 tbsp.fresh rosemary, chopped
1/2 tsp.black pepper
2 tsp.soy sauce
1/2 lemon, juiced
Butternut Squash and Apple Salad
1 1/2 cupButternut Squash, diced small, steamed until tender
1 1/2 cupGranny Smith apples, diced small
2 tbsp.shallots, finely minced
1/4 cupred pepper, diced small
2 tbsp.fresh tarragon
1 tbsp.extra virgin olive oil
1/2 lemon, juiced
1/2 tsp.black pepper
Combine all ingredients for marinade together and toss with chicken breast. Marinate for 30 minutes before grilling.
TIP: Steam, bake, broil or grill food. These techniques use little or no fat. Lifestyle Tip: When dining out, steer clear of dishes described as fried, creamed, buttery or au gratin.
Blend ingredients for salad together and set aside. Grill chicken for 3 to 4 minutes on each side and or until chicken reaches 165°F internal temperature.
Place a spoonful of butternut squash and apple salad in center of plate. Place chicken on top of salad as whole or sliced. Drizzle aged balsamic vinegar over chicken and serve.
Grilled Rosemary Chicken Breast with Butternut Squash and Apple SaladAdd Your Comment