Grilled Spanish Chicken with Garlic Dipping Sauce
Avocado-Almond Salad
Ingredients
- 1 lb boneless, skinless chicken breasts
- 2 Tbsp olive oil, divided
- 2 Tbsp red wine vinegar, divided
- ½ Tbsp lemon zest, divided
- 2 cloves garlic, minced and divided
- 1¼ tsp smoked paprika, divided
- ½ cup olive oil mayonnaise
- 2 Tbsp chopped fresh parsley
Instructions
- Cut chicken in half crosswise, and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Season lightly with salt and pepper, if desired; place in a large zip-top plastic bag.
- Add 1½ Tbsp oil, 1½ Tbsp vinegar, 1 tsp lemon zest, 2 cloves minced garlic, and 1 tsp paprika to chicken in bag. Seal bag, and chill 4 to 24 hours.
- Preheat grill or grill pan to medium-high heat. Remove chicken from marinade, discarding marinade. Grill chicken, covered, 5 to 6 minutes per side or until done; let stand 5 minutes.
- Meanwhile, stir together mayonnaise, ½ Tbsp vinegar, ½ tsp lemon zest, 1 clove minced garlic, ¼ tsp paprika, and parsley. Serve with chicken.
Side Dish Ingredients
- ½ (5-oz) pkg baby spinach
- 1 avocado, sliced
- 2 Tbsp sliced almonds
- 2½ Tbsp olive oil vinaigrette
- ¾ Tbsp lemon juice
Side Dish Instructions
- Combine spinach, avocado, and nuts in a large bowl. Whisk together vinaigrette and lemon juice. Toss with spinach.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
357
|
168
|
525
|
| Fat (g) | 24 | 16 | 40 |
| Sat. Fat (g) | 4 | 2 | 6 |
| Protein (g) | 31 | 2 | 33 |
| Carb (g) | 1 | 6 | 7 |
| Fiber (g) | 0 | 4 | 4 |
| Sodium (mg) | 396 | 90 | 486 |
| T. Sugs (g) | 0 | 2 | 2 |
| A. Sugs (g) | 0 | 1 | 1 |
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