You may also like
Categories:
chicken lemon juice olive oil thyme salt skinless cooking spray Salad sugar snap peas red bell pepper yellow bell pepper strips zucchini fresh cilantro extravirgin olive oil salt freshly ground black pepper lemon wedges
Viewed: 44 - Published at: 3 years agoIngredients
- Chicken:
- 3/4 cup fresh lemon juice
- 1/4 cup olive oil
- 1 tablespoon fresh thyme leaves
- 1 teaspoon salt
- 4 (6-ounce) skinless, boneless chicken breast halves
- Cooking spray
- Salad:
- 1 cup sugar snap peas, trimmed
- 1/2 cup red bell pepper strips
- 1/2 cup yellow bell pepper strips
- 1/2 cup (1/4-inch-thick) slices zucchini
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon extravirgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 lemon wedges (optional)
Method
- To prepare chicken, combine the first 4 ingredients in a large zip-top plastic bag. Add chicken to bag, and seal. Marinate in the refrigerator 1 hour, turning occasionally.
- Prepare grill.
- Remove chicken from bag; discard marinade. Place chicken on a grill rack coated with cooking spray; grill 6 minutes on each side or until done. Cool completely; cut into 1/4-inch-thick slices.
- To prepare salad, cook peas in boiling water 30 seconds. Drain, and rinse with cold water. Drain. Combine peas and next 7 ingredients (through black pepper) in a large bowl; add chicken, tossing to combine. Place 1 3/4 cups chicken salad on each of 4 plates. Serve with lemon wedges, if desired.
- MyRecipes is working with
- , the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
