Place chicken and vinaigrette in a resealable plastic bag or small container. Marinade chicken for at least 1 hour, or up to 24 hours.
This recipe is fast and fresh. It's great as a simple hot summer's night meal made with fresh greens from the garden.
Servings and Ingredients
|1 ¼ lbs. boneless skinless chicken breasts|
|½ c. bottled vinaigrette dressing, your favorite|
|2 tbsp. Gustare Vita olive oil|
|2 clove(s) garlic, minced|
|11 oz. mixed baby cooking greens, such as: kale, collard greens, arugula, or Swiss chard|
|½ tsp. Hy-Vee salt|
|1 lemon, zested|
|1 (4-oz.) container Vermont Creamery apricot and thyme goat cheese crumbles|
|Apricots, sliced, for garnish|
Things To Grab
- Large resealable plastic bag or container
- Charcoal or gas grill
- Meat thermometer
- Large pot
Heat a charcoal or gas grill on medium-high heat. Grill chicken 8 minutes, turning once halfway through cooking, until cooked through (165 degrees).
Meanwhile, heat oil in a large pot. Add garlic; cook 1 minute. Add greens; cook until wilted. Remove from heat; add lemon zest.
Arrange greens on serving platter. Top with grilled chicken and sprinkle with crumbled goat cheese. Serve with lemon slices.
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 100mg
- Sodium: 680mg
- Total Carbohydrates: 12g
- Protein: 40g
Courtesy of Vermont Creamery