Grilled Rosemary Chicken Breast with Butternut Squash and Apple Salad
In The Fresh Meat Case
Grilled Rosemary Chicken Breast with Butternut Squash and Apple Salad
In The Fresh Meat Case
In The Fresh Meat Case
Made With:
PERDUE® PERFECT PORTIONS® Boneless Skinless Chicken Breast All Natural
PREP TIME: 1hr 0min COOK TIME: 20min
Serves 5
- 240
Calories - 27g
Protein - 640mg
Sodium - 1g
Sat. Fat - 6g
Sugar 
Ingredients
5 tsp. aged balsamic vinegar
Marinade
2 tsp. garlic
2 tbsp. olive oil
1 tbsp. fresh rosemary, chopped
1/2 tsp. black pepper
2 tsp. soy sauce
1/2 lemon, juiced
Butternut Squash and Apple Salad
1 1/2 cup Butternut Squash, diced small, steamed until tender
1 1/2 cup Granny Smith apples, diced small
2 tbsp. shallots, finely minced
1/4 cup red pepper, diced small
2 tbsp. fresh tarragon
1 tbsp. extra virgin olive oil
1/2 lemon, juiced
1 tsp. salt
1/2 tsp. black pepper
Step 1
Combine all ingredients for marinade together and toss with chicken breast. Marinate for 30 minutes before grilling.
TIP
TIP: Steam, bake, broil or grill food. These techniques use little or no fat. Lifestyle Tip: When dining out, steer clear of dishes described as fried, creamed, buttery or au gratin.
Step 2
Blend ingredients for salad together and set aside. Grill chicken for 3 to 4 minutes on each side and or until chicken reaches 165°F internal temperature.
Step 3
Place a spoonful of butternut squash and apple salad in center of plate. Place chicken on top of salad as whole or sliced. Drizzle aged balsamic vinegar over chicken and serve.
20 MIN
