Grilled Chicken Breast and Peperonata Sa
Source of Recipe
Makes 4 servings
Peperonata is an Italian mixture of sweet peppers, onions and garlic cooked in olive oil. Look for peppers that are firm, thick-fleshed and bright in color. Peppers contain twice as much vitamin C as oranges and are high in vitamin A and fiber. One-half cup of raw pieces contains only 14 calories.
List of Ingredients
1 tablespoon olive oil or vegetable oil
1 medium red bell pepper, cut into strips
1 medium green bell pepper, cut into strips
3/4 cup onion slices (about 1 medium onion)
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
4 boneless skinless chicken breasts (about 1 pound)
4 small French rolls, split and toasted
1. Heat oil in large nonstick skillet over medium heat until hot. Add bell peppers, onion and garlic; cook and stir 5 minutes. Reduce heat to low; cook and stir about 20 minutes or until vegetables are very soft. Sprinkle with salt and black pepper.
2. Grill chicken on covered grill over medium-hot coals 10 minutes on each side or until chicken is no longer pink in center. Or, broil chicken, 6 inches from heat source, 7 to 8 minutes on each side or until chicken is no longer pink in center.
3. Place chicken in rolls. Divide bell pepper mixture evenly; spoon over chicken.
Nutrients per Serving
Calories from Fat 22 %
Total Fat 8 g
Saturated Fat 2 g
Cholesterol 58 mg
Carbohydrate 36 g
Fiber 3 g
Protein 27 g
Sodium 497 mg