Grilled Chicken and Plums with Mixed Greens
Ingredients
- 2 boneless, skinless chicken breasts
- 6 Tbsp refrigerated gluten-free balsamic vinaigrette (such as Marzetti)
- 1 tsp chopped fresh rosemary
- 1 tsp chopped fresh thyme
- 2 red plums, halved
- 1 (5-oz) pkg salad greens
- ¼ cup thinly sliced red onion
- ¼ cup chopped walnuts
Instructions
- Preheat grill or grill pan to medium-high heat. Pound chicken to ½-inch thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; sprinkle lightly with salt and pepper.
- Whisk together vinaigrette, rosemary, and thyme. Reserve ¼ cup vinaigrette mixture in a second bowl. Brush chicken and plums with 2 Tbsp vinaigrette mixture.
- Grill chicken, covered, 4 to 5 minutes per side or until done. Grill plums, cut sides down, 2 minutes or until well marked and tender.
- Cut chicken into slices. Divide greens between 2 plates; top with chicken, plums, onion, and nuts. Serve with reserved ¼ cup vinaigrette.
Gluten Free Meal Plan
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