Chicken marinaded with lemon, garlic and oregano, then grilled to perfection and served over a colorful spinach salad. Topped with a white balsamic vinaigrette, does it get better than that?
Ingredients
- 4 boneless skinless chicken breasts, 3 oz each
- 7 oz bag baby spinach
- few thin slices of red onion
- 1/2 sweet red bell pepper, sliced into strips
- 1 1/2 cups grape tomatoes sliced in half
- 1 carrot, sliced into ribbons
- 2 tbsp fresh squeezed lemon juice
- 1 tsp dried oregano
- 1 tsp garlic, crushed
- kosher salt to taste
- fresh ground black pepper to taste
- 1/4 cup basil leaves
- 3 tbsp white balsamic vinegar
- 2 tbsp chopped shallots
- 1 tbsp water
- 2 tbsp extra virgin olive oil
- pinch salt and freshly ground black pepper
Directions
- Combine the marinade ingredients - lemon juice, oregano, garlic puree, salt and black pepper and pour over chicken, let it marinade in the refrigerator a minimum of two hours, but preferably 4-6 hours or longer.
- Place all the vinaigrette ingredients in a blender and blend until smooth.
- Set aside.
- Preheat an indoor or outdoor grill to medium-high, make sure your grates are clean and lightly oiled to prevent sticking.
- When the grill is hot, lay the chicken on the grill.
- Cook the chicken until well browned on both sides and firm, but not hard to the touch.
- Transfer to a plate when done.
- Divide spinach, onions, carrots, tomatoes and peppers on 4 plates.
- Top with the chicken and drizzle with balsamic dressing over each.
