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Prep 20min
Total20min
Servings4
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Ingredients
1
lb uncooked chicken breast tenders (not breaded)
7
tablespoons light balsamic vinaigrette dressing
1
medium zucchini (8 oz), cut in half lengthwise
1
medium red onion, cut into 1/4-inch-thick slices
4
plum (Roma) tomatoes, cut in half
6
cups baby arugula
1/4
cup crumbled feta cheese (1 oz)
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Steps
1
Heat gas or charcoal grill. Brush chicken with 1 tablespoon of the dressing. Carefully brush oil on grill rack. Place chicken, zucchini and onion on grill over medium-high heat. Cover grill; cook 6 to 8 minutes, turning once, or until chicken is no longer pink in center and vegetables are tender. Add tomato halves to grill for last 4 minutes of cooking time.
2
Remove chicken and vegetables from grill. Cut chicken crosswise into thin slices; coarsely chop vegetables.
3
In large bowl, toss chicken, vegetables and remaining 6 tablespoons dressing. Add arugula and cheese; toss gently.
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Nutrition Facts
Serving Size:1 Serving
Calories
220
Total Fat
8g
0%
Saturated Fat
2g
0%
Sodium
510mg
0%
Total Carbohydrate
11g
0%
Dietary Fiber
2g
0%
Protein
27g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 Vegetable; 3 Very Lean Meat; 1 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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