Grilled Chicken and Peppers Over Arugula

Serves 4
Time 20 min
Grilled Chicken and Peppers Over Arugula

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.

Special Diets:

Sugar ConsciousSugar Conscious

Ingredients

    2skinless, boneless chicken breast halves (about 1 1/4 pounds total)
    7 tablespoonsprepared Italian dressing, divided
    2bell peppers (red or green, or 1 of each), quartered
    1/4 smallred onion, thinly sliced
    6lightly packed cups arugula leaves

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Method

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. Or, ask for the breasts to be split (or butterflied) in the meat department.


Prepare a grill for medium-high heat cooking.


Brush chicken breasts on both sides with 3 tablespoons of of the dressing.


In a small bowl, toss bell peppers with 2 tablespoons of the dressing.


Grill chicken and peppers, turning occasionally, until chicken is cooked through and peppers are tender and browned, 6 to 7 minutes.


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

Serving Size

Calories

250

Total Fat

11g

Saturated Fat

1.5g

Cholesterol

90mg

Sodium

480mg

Total Carbohydrate

5g

Dietary Fiber

2g

Total Sugars

3g

Protein

32g

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.