Here’s a delicious grilled meal that can easily make it to the table for weeknight dinners. Splitting the chicken breasts will help them to cook quickly and evenly.
What to buy
- 2 chicken breast fillets
- 7 tablespoons of your favorite Italian dressing, divided
- 2 capsicums (red or green, or 1 of each), quartered
- 1/4 small red onion, thinly sliced
- 6 lightly packed cups of rocket
How to put it all together
Split the chicken breasts by placing them on a cutting board and using a sharp knife to slice evenly through them, while applying slight pressure on top with the other hand.
Prepare a grill for medium-high heat cooking. Brush chicken breasts on both sides with 3 tablespoons of your dressing. In a small bowl, toss capsicum with 2 tablespoons dressing. Grill chicken and caps, turning occasionally, until chicken is cooked through and peppers are tender and browned, 6 to 7 minutes. (Take care that raw chicken does not touch the peppers.)
Meanwhile, toss onion and rocket with remaining 2 tablespoons dressing and arrange on a platter. Slice chicken and capsicum and place on top of rocket to serve
Comments are closed.