Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Make the pepper salad, omitting the basil so it doesn't darken and wilt, up to two days in advance. Add basil right before serving.

Micol Negrin
Recipe by Cooking Light August 2006

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Yield:
8 servings (serving size: about 3 ounces chicken and about 1/3 cup peppers)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare chicken, combine the first 7 ingredients in a large zip-top plastic bag. Add chicken; seal. Marinate in the refrigerator 8 hours or overnight, turning bag occasionally. Add 3 tablespoons juice to chicken mixture; shake well. Marinate in refrigerator 20 minutes.

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  • Prepare grill.

  • Remove chicken from bag; discard marinade. Sprinkle chicken evenly with 1 teaspoon salt and 1/2 teaspoon black pepper. Place chicken on a grill rack coated with cooking spray; grill 6 minutes on each side or until done. Cool slightly; cut chicken crosswise into thin slices. Set aside.

  • To prepare peppers, cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a work surface; flatten with hand. Grill, skin sides down, 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut into strips. Combine peppers, basil, and remaining ingredients in a bowl. Arrange pepper mixture on a platter; top with chicken.

Nutrition Facts

155 calories; calories from fat 22%; fat 3.8g; saturated fat 0.7g; mono fat 2.1g; poly fat 0.6g; protein 23.1g; carbohydrates 6.8g; fiber 1.8g; cholesterol 56mg; iron 1.2mg; sodium 508mg; calcium 28mg.
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