Lunch: Grilled Basil Chicken and Baby Greens

Fragrant basil leaves turn everyday chicken breasts into something special. Slicing basil can be a breeze. Stack the leaves one on top of the other, then roll them up into a compact cylinder. Use a sharp knife to thinly slice the whole stack of leaves at

This recipe includes superfoods such as:

Romaine Lettuce, Lemon, Basil

Health benefits of Grilled Basil Chicken and Baby Greens

Romaine lettuce contains chromium, which helps maintain normal blood glucose levels by making insulin more efficient. The chromium in romaine lettuce also promotes weight loss due to its ability to help control cravings, reduce hunger, and control fat in the blood. Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

1 large bunch basil
4 medium chicken-breast halves
3/4 tsp. salt
1/4 tsp. coarsely ground black pepper
3 medium tomatoes
1/4 c. olive oil
2 tbsp. white wine vinegar
2 tsp. freshly grated lemon peel
1/2 tsp. Dijon mustard
4 oz. mixed baby greens or sliced romaine lettuce leaves
Lemon-peel slivers

Instructions

From bunch of basil, reserve 8 large leaves, and measure 1 cup loosely packed small leaves. Finely slice enough of the remaining leaves to equal 1/2 cup loosely packed. Cover and refrigerate small and sliced leaves.
Prepare grill. Place 2 reserved large basil leaves under skin of each chicken-breast half. Sprinkle chicken breasts with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place chicken, skin side up, on grill over medium heat. Grill chicken 25 minutes, or until juices run clear when thickest part of breast is pierced with tip of knife and skin is brown and crisp, turning chicken once.
Meanwhile, in small bowl, stir tomatoes, olive oil, vinegar, lemon peel, mustard, remaining 1/2 teaspoon salt, and remaining 1/8 teaspoon pepper.
To serve, in large bowl, toss baby greens with small basil leaves. Stir sliced basil leaves into tomato mixture. Toss greens with 1/2 cup tomato mixture. Arrange greens on 4 dinner plates; top with chick breasts. Spoon remaining tomato mixture over breasts. Garnish with lemon-peel slivers.

Share Grilled Basil Chicken and Baby Greens