14.06.2024




Ingredients

  • 1 small red onion

  • 5 tablespoons red-wine vinegar, divided

  • 2 medium cloves garlic, grated

  • 1 teaspoon Dijon mustard

  • 1 ½ teaspoons salt, divided

  • cup grapeseed oil, plus more for grill grates

  • ½ teaspoon paprika

  • 1 medium zucchini, sliced lengthwise into 1/2-inch-thick planks

  • 1 small yellow bell pepper, cut into 2-inch-thick strips

  • 2 large romaine lettuce hearts, halved lengthwise

  • 3 (8 ounce) boneless, skinless chicken breasts

  • 1 (5 ounce) package fresh baby spinach

  • 2 small tomatoes, cut into 1-inch wedges

Directions

  1. Preheat grill to medium-high (400°F to 450°F). Halve onion lengthwise through root end. Cut 1 half into 1-inch wedges; set aside. Thinly slice the other half. Place the onion slices in a small bowl; add 2 tablespoons vinegar; toss to combine. Set aside to pickle, stirring occasionally, until ready to use. Drain before serving.


  2. Whisk garlic, mustard, 1 teaspoon salt and the remaining 3 tablespoons vinegar together in a large bowl until the salt dissolves. Slowly drizzle in oil, whisking constantly, until the dressing is creamy. Set aside 1/4 cup dressing. Stir paprika into the remaining dressing in the bowl. Combine zucchini slices, bell pepper strips, romaine halves and the reserved onion wedges on a large rimmed baking sheet. Drizzle with 1/2 cup dressing; toss to coat well, making sure to get dressing between the lettuce leaves. Place chicken in the large bowl with the remaining dressing; toss to coat. Sprinkle with the remaining 1/2 teaspoon salt.


  3. Oil the grill grates by holding an oil-soaked paper towel with tongs. Grill the chicken and the vegetables, uncovered, for 1 minute. Continue grilling until the romaine is slightly wilted, about 1 minute more; transfer the romaine to the baking sheet. Continue grilling the chicken and vegetables, covered and turning occasionally, until the vegetables are tender-crisp with grill marks and a thermometer inserted into the thickest portion of chicken registers 165°F, about 6 minutes for the vegetables and 8 to 10 minutes for the chicken. Return the grilled chicken and vegetables to the baking sheet with the romaine; let the chicken rest for 5 minutes before slicing. Cut the romaine and vegetables into 1-inch chunks.


  4. Transfer the chopped romaine to a large bowl. Add spinach and the reserved 1/4 cup dressing; toss well. Arrange the mixture on a large platter; top with sliced chicken, zucchini, bell pepper, tomatoes and pickled onions. Serve immediately.


Originally appeared: EatingWell.com, July 2023


Nutrition Facts (per serving)

416 Calories
26g Fat
16g Carbs
31g Protein


Nutrition Facts
Servings Per Recipe
6
Serving Size
2 cups greens, 2 1/2 oz. chicken & 1 cup vegetables
Calories
416
% Daily Value *
Total Carbohydrate
16g
6%
Dietary Fiber
7g
25%
Total Sugars
7g
Protein
31g
62%
Total Fat
26g
33%
Saturated Fat
3g
15%
Cholesterol
65mg
22%
Vitamin A
20510IU
410%
Vitamin C
94mg
104%
Vitamin E
8mg
54%
Folate
316mcg
79%
Vitamin K
335mcg
279%
Sodium
720mg
31%
Calcium
117mg
9%
Iron
4mg
22%
Magnesium
68mg
16%
Potassium
893mg
19%
Zinc
1mg
9%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.


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