Place chicken and vinaigrette in a resealable plastic bag or small container. Marinade chicken for at least 1 hour, or up to 24 hours.
Recipe
Author
Vermont Creamery
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Description
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
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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
Directions
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.
Nutrition facts
Servings
350 Calories per serving
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 100mg
- Sodium: 680mg
- Total Carbohydrates: 12g
- Protein: 40g
Daily Values
0%
Iron 10%
0%
Calcium 10%
0%
Vitamin D 0%
0%
Potassium 10%
Recipe Source:
Courtesy of Vermont Creamery