Grilled Chicken and Peppers Over Arugula

Grilled Chicken and Peppers Over Arugula

Serves 4
Here's a delicious grilled meal that can easily make it to the table for weeknight dinners. Splitting the chicken breasts will help them to cook quickly and evenly.
  • 2 skinless, boneless chicken breast halves (about 1 1/4 pounds total)
  • 7 tablespoons prepared Italian dressing, divided
  • 2 bell peppers (red or green, or 1 of each), quartered
  • 1/4 small red onion, thinly sliced
  • 6 lightly packed cups arugula leaves
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Split the chicken breasts by placing them on a cutting board and using a sharp knife to slice evenly through them, while applying slight pressure on top with the other hand.

Prepare a grill for medium-high heat cooking. Brush chicken breasts on both sides with 3 tablespoons of dressing. In a small bowl, toss bell peppers with 2 tablespoons dressing. Grill chicken and peppers, turning occasionally, until chicken is cooked through and peppers are tender and browned, 6 to 7 minutes. (Take care that raw chicken does not touch the peppers.)

Meanwhile, toss onion and arugula with remaining 2 tablespoons dressing and arrange on a platter. Slice chicken and peppers; place them on top of arugula.
Nutritional Info: 
Per Serving: 250 calories (100 from fat), 11g total fat, 1.5g saturated fat, 90mg cholesterol, 480mg sodium, 5g carbohydrates, (2 g dietary fiber, 3g sugar), 32g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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