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![]() Low-Fat Garlic Herb Chicken Breast on Lentil and Arugula Salad Photo © John Mitzewich At a Glance Prep Time : 10min Cook Time : 20min Course : Dinner, Entree, Lunch, Main Course, Salad Special : Easy, High Protein, Low Calorie, Low Carb, Low Fat, Nutrient Dense Type of Prep : Grill Cuisine : Fusion, Italian, U.S. Regional Low-Fat Garlic Herb Chicken Breast on Lentil and Arugula SaladThis satisfying, low-fat chicken breast recipe is full of flavor, and very nutritious. The contrast between the hot, aromatic chicken breast, and the cool, savory salad makes for an interesting and delicious plate.
Makes 4 Portions of Garlic Herb Chicken Breast on Lentil and Arugula Salad INGREDIENTS:
PREPARATION:Combine all the chicken breast ingredients in a zip lock plastic bag and shake to combine. Refrigerate for 2 to 8 hours to marinate. Add the lentils, olive oil, vinegar, mustard, lemon, salt and pepper to a mixing bowl; mix well to combine. Just before serving, fold in the arugula, and divide salad on four plates.
Remove chicken from the marinade and remove any pieces of garlic, so they dont burn on the grill. Season the chicken with additional salt if desired. On a hot, preheated grill pan, cook for about 5 minutes per side, or until done. Chicken can also be grilled, broiled, or pan fried. Top the cold lentil and arugula salad with a chicken breast and serve with lemon wedges. Note: Lentil salad can be made well in advance, with the arugula leaves added just before service. |
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