Grilled Chicken with Tomato Bread Salad
boneless skinless chicken breasts
juiced, zested, divided
cubed French bread
(can be day old)
chopped fresh basil
chopped fresh mint
Sea salt and freshly ground pepper
In a medium bowl, add chicken, zest and juice of 1 lemon and 2 tablespoons olive oil. Marinate in the refrigerator for 20 minutes.
In a large bowl, add remaining olive oil, tomatoes, onion, garlic, zest and juice of 1 lemon, vinegar, bread, basil, mint, and sea salt and freshly ground pepper to taste. Stir to combine.
On an indoor or outdoor grill, grill chicken over medium high heat for 4 to 5 minutes per side until the chicken is cooked through. Cut into thin strips and toss with salad.
Baked sweet potatoes.
Use non-breaded faux chicken patties instead of chicken breasts.
Make sure balsamic vinegar and French bread are gluten free.
589 Calories; 15g Fat (22.7% calories from fat); 63g Protein; 49g Carbohydrate; 5g Dietary Fiber; 137mg Cholesterol; 641mg Sodium. Exchanges: 3 Grain (Starch); 7 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat.
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