GRILLED CHICKEN WITH ARUGULA AND WARM CHICKPEAS
Provided by Chris Fischer
Categories Chicken Kid-Friendly Quick & Easy Dinner Lunch Spring Summer Grill/Barbecue Healthy Bon Appétit Massachusetts Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons oil in a medium skillet over medium-high heat; cook chickpeas, thyme, and red pepper flakes, stirring occasionally, just until warmed through, about 5 minutes. Transfer to a large bowl.
- Prepare a grill for medium heat; oil grill grate. Brush chicken with 4 tablespoons oil; season with salt and pepper. Grill chicken, skin side down, until golden brown and lightly charred, 8-10 minutes. Turn and grill until cooked through, 4 minutes longer.
- Toss arugula, lemon zest, and lemon juice into chickpeas. Serve with chicken, drizzled with more oil and sprinkled with sea salt.
GRILLED CHICKEN WITH ARUGULA SALAD
When my husband first found out he had diabetes, I was challenged to start cooking old family favorites in new, healthy ways that he would love just as much. This was the first one that made him say, "I can eat like this all the time!" Shiitake and oyster are some of my favorite mushrooms to use. -Lynne Keast, Monte Sereno, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, whisk 2/3 cup oil, shallots, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper until blended. Reserve 3 tablespoons for dressing. Pour remaining vinaigrette into a large bowl; add mushrooms and toss to coat. Let stand 5 minutes., Using a slotted spoon, remove mushrooms from vinaigrette. Transfer to a grill wok or basket; place on grill rack. Grill, covered, over medium heat 8-10 minutes or until tender, stirring occasionally., Brush chicken with remaining oil; sprinkle with remaining salt and pepper. Grill, covered, over medium heat 6-8 minutes on each side or until a thermometer reads 165°., Place arugula, grilled mushrooms and cheese in a large bowl. Add reserved vinaigrette; toss to coat. Serve with chicken.
Nutrition Facts :
GRILLED CHICKEN, PEACH, AND ARUGULA SALAD
Yummy salad!
Provided by trisha1985
Categories Salad Green Salad Recipes Arugula Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Whisk 1/4 cup olive oil, balsamic vinegar, shallot, Dijon mustard, and 1/2 teaspoon salt together in a bowl until dressing is well mixed.
- Brush 1 teaspoon oil onto cut-side of peaches.
- Place peaches, cut-side down, onto grill and cook until heated through, about 4 minutes. Transfer peaches to a plate.
- Brush remaining oil onto both sides of chicken breasts and season with salt.
- Cook chicken on grill until no longer pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice chicken into thin pieces and cut peaches into 1/2-inch thick pieces.
- Toss arugula and dressing together in a bowl. Divide dressed arugula among plates; top with peaches and chicken.
Nutrition Facts : Calories 209.9 calories, Carbohydrate 5.8 g, Cholesterol 43.1 mg, Fat 13.2 g, Fiber 0.4 g, Protein 16.5 g, SaturatedFat 2.1 g, Sodium 263 mg, Sugar 4.9 g
GRILLED CHICKEN WITH ARUGULA PESTO
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat a grill pan to high.
- Toast the nuts lightly in small skillet over low heat, then add them to a food processor.
- Add the arugula, basil, lemon juice, garlic, and salt and pepper, to taste, and pulse to combine.
- With the processor on, stream in the extra-virgin olive oil to form thick pesto.
- Lightly pound out the chicken, then rub all sides with the pesto. Spray the grill pan with cooking spray or rub with a little oil and grill the chicken 2 to 4 minutes on each side.
- Cook's Note: Serve sliced on top of Caesar Spaghetti or, pile it onto ciabatta bread with sliced tomatoes and mozzarella for an outta-sight sammy.
GRILLED CHICKEN WITH ARUGULA, BLACK OLIVES, AND TOMATOES
Steps:
- Place the chicken breasts between 2 pieces of parchment or waxed paper and pound thin with a rolling pin. Put them in a shallow bowl; add enough olive oil to cover (1/2 to 3/4) cup), the juice of 1/2 lemon, and salt and pepper, and refrigerate for 20 to 30 minutes.
- Place a large grill pan on 2 burners over medium-high heat, or preheat an outdoor gas or charcoal grill.
- Stir together the tomatoes, arugula, onion, olives, 1/4 cup of olive oil, the juice of the remaining lemon half, and salt and pepper; set aside while you cook the chicken.
- Fold a few paper towels into a thick square. Blot some oil on the paper towels and then carefully and quickly wipe the ridges of the gill pan or the hot grates of the grill to make a nonstick surface. Remove the chicken from the marinade and season with salt and pepper. Lay the chicken on the hot grill and cook 3 to 5 minutes on each side until charred and firm. Transfer to plates and spoon the tomato mixture over. Serve hot.
WARM LEMON CHICKEN SANDWICH WITH ARUGULA AND PEARS
Make and share this Warm Lemon Chicken Sandwich With Arugula and Pears recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a shallow bowl, combine the juice of 1 ½ lemons, thyme, salt, and pepper.
- Add in the chicken breasts; toss to coat; marinate chicken 5-10 minutes.
- In a small bowl, mix the dijon mustard, vinegar, salt, and pepper together; whisk in 3 tablespoons oil, then the Parmigiano.
- Toast the rolls; rub the toasted cut sides with the garlic clove.
- Preheat a big nonstick skillet over med-high heat; add remaining 2 tablespoons oil.
- Cook the chicken for 5-6 minutes on each side; remove to a cutting board and tend with foil.
- Thinly slice the pear and toss in a salad bowl with the juice of the remaining ½ lemon.
- Slice the prosciutto into strips; add the arugula leaves and prosciutto to the salad bowl; toss with the vinaigrette (dijon mixture).
- Thinly slice the cooked chicken; layer half of the chicken slices onto the rolls and top with the arugula-pear salad; add remaining chicken and roll tops.
Nutrition Facts : Calories 503.7, Fat 22.2, SaturatedFat 3.8, Cholesterol 71.1, Sodium 497.7, Carbohydrate 43.6, Fiber 5.6, Sugar 5.4, Protein 35.6
GRILLED CHICKEN WITH CHERRIES, SHALLOTS, AND ARUGULA
Tossing sweet, juicy cherries with a grilled chicken salad brings the flavor in this Grilled Chicken with Cherries, Shallots, and Arugula, to a whole new level.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 7
Steps:
- Combine shallot, vinegar, and 1 tablespoon oil and set aside.
- Preheat grill to medium-high. Drizzle remaining oil over chicken. Season with salt and pepper. Grill chicken until cooked through, 4 to 5 minutes per side. Let stand for 5 minutes.
- Toss shallot mixture, cherries, and arugula in a small bowl. Season with salt and pepper. Serve on top of chicken.
Nutrition Facts : Calories 435 g, Cholesterol 125 g, Fat 19 g, Fiber 2 g, Protein 47 g, Sodium 113 g
GRILLED CHICKEN BREAST WITH ARUGULA AND OLIVE THYME VINAIGRETTE
Categories Salad Chicken Herb Olive Quick & Easy Low/No Sugar Arugula Summer Grill/Barbecue Gourmet
Yield Serves 2
Number Of Ingredients 12
Steps:
- In a blender or small food processor blend together the olives, the garlic, the mustard, the vinegar, 1/2 teaspoon of the thyme, and salt and pepper to taste, with the motor running add 3 tablespoons of the oil in a stream, and blend the vinaigrette until it is emulsified. Add the tomato and the water and blend the vinaigrette until it is smooth. Brush the chicken and the bell pepper with the additional oil, season them with salt and pepper, and grill them on an oiled rack set 5 to 6 inches over glowing coals, or in a hot well-seasoned ridged grill pan, covered, over moderately high heat, for 5 minutes on each side, or until the bell pepper is just tender and the chicken is cooked through. Transfer the chicken and bell pepper to cutting board, cut the bell pepper into thin strips, and slice the chicken on the diagonal into 1/4-inch-thick pieces. In a bowl toss the chicken pieces with the remaining 1 teaspoon thyme and salt and pepper to taste. Divide the arugula, the endive, the bell pepper, and the chicken between 2 plates and pour half the vinaigrette over each serving.
ORECCHIETTE WITH LEMONY GRILLED SQUID, ARUGULA AND CHICKPEAS
Food & Wine. June 2007. This can also be made with already cut and cleaned squid and/or made on the stove top. Thaw frozen squid first! Don't overcook the squid or it becomes tough.
Provided by dicentra
Categories Squid
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Light a grill. In a large pot of boiling salted water, cook the pasta until al dente.
- Drain the pasta, reserving 6 tablespoons of the cooking water. Return the al dente pasta to the pot.
- Meanwhile, in a bowl, toss the squid with 1 tablespoon of the oil; season with salt and pepper and grill over moderately high heat, turning once, until lightly charred and white throughout, 4 minutes.
- Transfer the squid to a work surface. Slice the bodies crosswise into 1/4-inch-thick rings and quarter the tentacles.
- In a small skillet, heat the remaining 1/4 cup of olive oil.
- Add the garlic and cook over moderate heat until golden, about 3 minutes. Add the crushed red pepper and cook for 30 seconds.
- Remove from the heat and stir in the lemon juice.
- Stir the lemon-garlic sauce into the pasta. Stir in the arugula, chickpeas, squid and the reserved pasta cooking water.
- Cook over low heat, tossing, until the arugula is wilted, about 1 minute. Season with salt and pepper. Transfer to bowls and serve.
Nutrition Facts : Calories 581.2, Fat 19.6, SaturatedFat 2.8, Cholesterol 132.1, Sodium 169.8, Carbohydrate 77.6, Fiber 5.1, Sugar 2.1, Protein 22.9
GRILLED CHICKEN PITA WITH YOGURT SAUCE AND ARUGULA
You might need a few common ingredients from the grocery store - chicken breast, cucumbers, yogurt, herbs - to make this satisfying pita sandwich, but it's not at all difficult to put together. It's a year-round favorite. If you're in the mood to bake, try making your own pita bread.
Provided by David Tanis
Categories lunch, sandwiches, main course
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Season chicken breasts on both sides with salt and pepper and rub with a little olive oil. Bring to room temperature.
- Place a cast-iron pan or a stovetop grill pan over medium-high heat. When pan is hot, add chicken breasts, lower heat to medium and cook gently for about 3 to 4 minutes on each side, until firm to the touch. (To keep meat moist, do not overcook.) Set aside to rest and cool to room temperature, then slice crosswise at a diagonal.
- Meanwhile, in a small bowl, mix together yogurt, olives, cucumber, mint, parsley, garlic, oregano, sumac and red-pepper flakes. Season with salt to taste.
- Heat pita breads in toaster oven or a dry skillet over medium-high. Cut each pita in half to make half-moon pockets. Fill each pocket with chicken, yogurt sauce and arugula. Serve with extra sauce on the side.
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GRILLED CHICKEN WITH ARUGULA AND WARM CHICKPEAS
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Reviews 2Category Main CourseCuisine AmericanTotal Time 25 mins
- Heat 2 tbsp of olive oil in a medium skillet over medium-high heat. Add chickpeas, thyme, and red pepper flakes and cook stirring occasionally until warm and just slightly browned. Transfer to a large bowl and set aside.
- Prepare grill or a large skillet for medium heat. Brush chicken with 4 tbsp of olive oil and season with kosher salt and pepper. Grill chicken skin side down until golden brown and lightly charred, approx. 8-10 minutes. Turn and grill until cooked through, approx. 4 minutes longer.
- Toss arugula, lemon zest, and lemon juice into chickpeas. Serve with chicken, drizzle with more olive oil, and sprinkle with sea salt.
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