Marinated Grilled Chicken and Tomatoes

July 30, 2013

Serves: 4
Prep: 10min
Cook: 15min
Total: 40min


  • 3 tbsp balsamic vinegar
  • 2 tsp dijon mustard
  • 1 tsp minced garlic
  • 3 tbsp extra virgin olive oil
  • 1 pt cherry or grape tomatoes, halved
  • 1/4 C sliced red onion
  • 1 1/2 lb chicken breast cutlets (1/4" thick)
  • 4 C baby arugula

1. Whisk together vinegar, mustard, and garlic. Add oil in slow stream, whisking to combine. Season to taste. Divide between 2 bowls. Add tomatoes and onion to one bowl and chicken to the other. Marinate 15 minutes.

2. Heat grill pan coated with olive oil spray over medium heat. Remove chicken from marinade (discard marinade). Grill chicken in 2 batches, turning, until golden brown and cooked through, 6 minutes. Transfer to plate and cover to keep warm.

3. Toss arugula in bowl with marinated tomatoes and onion to coat. Halve chicken and divide among 4 plates. Top with salad.

Nutritional Facts per serving
Calories 323.2 cal
Fat 15.2 g
Saturated fat 2.5 g
Cholesterol 108.9 mg
Sodium 269.4 mg
Carbohydrates 7 g
Total Sugars 4.4 g
Dietary Fiber 1.3 g
Protein 37.4 g

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