SkinnyLicious™ Grilled Chicken

Serves: 2 portions

6 ea. - Boneless, Skinless Chicken Breasts (3 oz. ea.), slightly pounded
1 tsp. - Kosher Salt
1/2 tsp. - Ground Black Pepper

6 oz. - Roma Tomatoes,1/2” diced
1 oz. - French Mustard Vinaigrette*

2 oz. - White Rice, steamed

12 ea. - Asparagus Spears, steamed

1 Tbl. - Basil Infused Olive Oil*
1 tsp. - Parsley, chopped

1-1/2 oz. - Fresh Baby Arugula  
1 oz. - French Mustard Vinaigrette*
1/4 oz. - Parmesan Cheese, grated

Season the chicken (both sides) with kosher salt, and ground black pepper.

Place the chicken onto a clean, hot and lightly oiled grill set over medium high heat.  Cook the chicken for approximately 1 minute.  Turn the chicken 45° and continue to cook for another minute.  Flip the chicken over and cook for another 2 minutes or until the chicken is done.

Place the tomatoes into a small sauté pan set over medium high heat.  Pour 1 oz. of the dressing over the tomatoes and into the pan.  Heat the tomatoes for 20-30 seconds.

Mound equal amounts of steamed white rice onto the center of each serving dish.

Place six of the steamed asparagus spears (in pairs) onto each serving plate around the rice.

Set three chicken breasts onto each serving plate, on top of the white rice, and partially covering some of the asparagus.  

Sprinkle equal amounts of the warm tomatoes (with dressing) over the chicken on each plate.  

Drizzle equal amounts of the basil infused oil over the chicken and tomatoes on each plate.  Sprinkle the chopped parsley all over the chicken and tomatoes.

Place the arugula into a clean mixing bowl.  Ladle the vinaigrette into the bowl and gently toss the ingredients together.

Mound equal amounts of the arugula on top of the chicken on each plate.

Sprinkle the parmesan cheese all over the arugula, chicken and tomatoes.

Serve immediately.

*These items are available in most supermarkets and fine food stores.  The exact calorie count will vary depending upon the specific ingredients used.