Grilled Chicken with Spinach, Feta and Red Pepper Sauce - 22g Carbs, 8g Fiber, 11g Sugar
{Omitting added salt will help to reduce the sodium content. Since feta
is salty the addition of salt is not needed. Take care, Gloria}
From: www.relish.com - Recipe by Deborah Krasner
The sweet pepper sauce picks up some smoke from the grill, a perfect
counterpoint for the full-bodied sheep cheese dressing the herb-grilled
chicken.
To grill the peppers, preheat grill. Place 2 red bell peppers on grill
and cook, turning until charred all over. Place peppers in a paper or
plastic bag to let steam for 10 minutes. Peel and seed peppers.
Prep: 10 min
Cook: 14 min
Servings: 4
--> Grilled chicken
4 boneless, skinless chicken breasts
3 Tbsp extra-virgin olive oil
2 Tbsp balsamic vinegar
1/2 tsp kosher salt
1/4 tsp Coarsely ground black pepper
--> Red pepper sauce
2 lb grilled red bell peppers
3 Tbsp extra-virgin olive oil
1 Tbsp balsamic vinegar
1/4 tsp salt
1/8 tsp Coarsely ground black pepper
4 oz crumbled feta cheese
To prepare chicken, place chicken, olive oil, vinegar, salt and pepper
in a zip-top plastic bag; place in refrigerator and marinate 2 to
24 hours.
To prepare sauce, place grilled peppers, oil, vinegar, salt and pepper
in a food processor or blender; puree until smooth.
Remove chicken from marinade; discard marinade. Grill chicken 7 minutes,
turn, top with feta and cook 7 more minutes or until cooked through.
Arrange spinach on serving plate, top with chicken and serve with red
pepper sauce.
Servings: 4
Nutrition per Serving:
Glycemic Load 0
530 Calories, 32g Fat, 8g Saturated Fat, 3g Polyunsaturated Fat,
17g Monounsaturated Fat, 100mg Cholesterol, 1610mg Sodium,
250mg Potassium, 22g Carbs, 8g Fiber, 11g Sugars, 33g Protein
Vitamin A 60% - Vitamin C 120% - Calcium 25% - Iron 20%
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