This is one of our own Fruits & Veggies—More Matters® recipes. It meets the Centers for Disease Control and Prevention’s strict nutrition guidelines as a healthy recipe.
Category: Main Dishes
Cups of Fruits and Vegetables per Serving: 2 ½
1 tablespoons Dijon mustard
¼ teaspoon seasoned salt
¼ teaspoon sugar
1/8 teaspoon black pepper, freshly ground
12 oz. boneless, skinless chicken breast halves
1 pound sweet onion, cut into 12 wedges
8 cups (6 oz.) mixed baby salad greens
2 cups seedless grapes
2 Tablespoons fresh basil, thinly sliced
Preheat grill to MEDIUM-HIGH.
In a small bowl, whisk together the vinegar, mustard, salt, sugar, and pepper until blended and smooth.
Pour 2 tablespoons of the dressing into a cup and brush over the chicken and onion wedges.
Let the chicken and onion stand for 5 minutes.
Grill the chicken for 12 to 15 minutes, or until a thermometer inserted in the thickest portion registers 160º and the juices run clear, turning once.
Grill the onion for 3 to 5 minutes on each side, or until soft. In a large bowl, toss together the salad greens, grapes, basil, and the remaining dressing until evenly coated; transfer to a platter.
Cut the chicken into 1/2" thick slices and arrange over the salad.
Each serving provides: An excellent source of vitamin A, vitamin C and folate, and a good source of magnesium, potassium and fiber.
Credit: Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy fo
|Nutritional Information per Serving|
|Calories: 148||Carbohydrates: 20g|
|Total Fat: 1.2g||Cholesterol: 33mg|
|Saturated Fat: 0.3g||Dietary Fiber: 3g|
|% of Calories from Fat: 6.6%||Sodium: 197mg|