Mediterranean Vegetable & Chicken Salad
Grilled zucchini and chicken make for a wonderful & light summer time meal!
Servings: 4 servings
Ingredients
- 24 Cherry tomatoes
- 1 Large onion cut into 1 inch pieces
- 1 Red pepper cut into 1 inch pieces
- 1 Green zucchini cut into 1/2 inch slices
- 1 Yellow zucchini cut into 1/2 inch slices
- 2 Chicken breasts each cut in half so you will have 4 fillets in total
- Sea salt
- 1 Tablespoon olive oil
- 1 Teaspoon rosemary
- Juice of 1/2 lemon
- 4 Cups fresh arugula salad leaves
Marinade for the vegetables:
- 1/3 Cup olive oil
- Juice of one lemon
- 1 Teaspoon sea salt
- 1/2 Teaspoon fresh ground black pepper
- 1 Teaspoon brown sugar
- 2 Spring fresh mint finely chopped
- 1 Teaspoon oregano
- 1 Teaspoon rosemary
Instructions
- Combine all the ingredients for the vegetable marinade in a bowl and stir well. Pour over vegetables and toss well. Refrigerate for at least an hour before cooking.
- Season the chicken on both sides with salt and rosemary. Heat one tablespoon of olive oil in a large skillet set over medium high heat and add the chicken. Cook for about 7 minutes and turn over. Squeeze over lemon juice and cook other side for about 7 minutes or until chicken is cooked through. Remove chicken from pan and set aside.
- In the same skillet, add the vegetables with all the marinade. Cook, stirring occasionally for about 15 minutes. Remove from heat.
- Place the chicken fillets on a cutting board and cut them into thin slices. Arrange the arugula leaves on a large serving dish, top with vegetables and chicken. Serve immediately.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.