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Ingredientes
- 1/2 c. freshly squeezed lemon juice
- 1/2 c. extra virgin olive oil
- 1 1/2 tsp salt
- 1 tsp freshly grnd black pepper
- 2 Tbsp. minced fresh thyme
- 2 Tbsp. minced fresh oregano
- 2 lb boneless skinless chicken, breasts The Salad
- 3 Tbsp. freshly squeezed lemon juice
- 3 Tbsp. extra virgin olive oil
- 1/4 tsp salt
- 1/4 tsp freshly grnd black pepper
- 2 c. julienned pepper, mixed, yellow, red, and, orange
- 1 c. peas, green, snow, or possibly, sugar, snap, trimmed
Direcciones
- The Grilled Chicken:In a small bowl whisk together lemon juice, extra virgin olive oil, salt, pepper, thyme and oregano till well combined. Pour over chicken breasts, cover with plastic wrap and chill for 4 hrs or possibly overnight.
- Preheat grill to medium. Lightly oil grill rack. Grill chicken till grill marks appear and it is just cooked through, about 8 min on each side, depending on the thickness of the breasts.
- Let cold for 20 min and slice diagonally into 1/2-inch-thick slices. Chicken can be cooked the day ahead and kept, covered, in the refrigerator.
- Assembling the Salad:Whisk together lemon juice, extra virgin olive oil, salt and pepper.
- In a large bowl, toss peppers, peas, and grilled lemon chicken slices with the dressing. Add in additional salt and pepper if you like. Serve cool or possibly at room temperature.
- The Grilled Chicken
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 297g | |
| Recipe makes 4 servings | |
| Calories 650 | |
| Calories from Fat 361 | 56% |
| Total Fat 40.87g | 51% |
| Saturated Fat 6.18g | 25% |
| Trans Fat 0.04g | |
| Cholesterol 86mg | 29% |
| Sodium 1138mg | 47% |
| Potassium 1145mg | 33% |
| Total Carbs 40.38g | 11% |
| Dietary Fiber 15.4g | 51% |
| Sugars 2.18g | 1% |
| Protein 40.83g | 65% |
