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Photo:Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel Greco
Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel Greco
Active Time:20 minsTotal Time:1 hrServings:4
Active Time:20 mins
Active Time:
20 mins
Total Time:1 hr
Total Time:
1 hr
Servings:4
Servings:
4
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Nutrition Notes
Is Chicken Breast Good for You?
Chicken breastis an excellent source of lean protein. It’s low in fat and provides several vitamins and minerals, including B vitamins and choline, a nutrient that is essential for your nervous system.
Is Romaine Lettuce Healthy?
When you think of green leafy vegetables,romaine lettucemay not top your list (hello, spinach and kale) but it is indeed part of this category. And like other leafy greens, it too offers a wealth of nutrients, including vitamins A and K and folate. It’s also rich in antioxidants, which, together with the other nutrients, can help to reduce inflammation and support bone, skin and heart health.
Tips from the Test Kitchen
What’s the Difference Between Grape and Cherry Tomatoes?
Grape tomatoes have the shape of a grape, whereas cherry tomatoes are round. Grape tomatoes are not as sweet as cherry tomatoes, and they have a thicker skin with a meatier texture, which makes them perfect for chunkier sauces for pasta and pizza. Cherry tomatoes can also be used for sauces and are interchangeable in recipes calling for grape tomatoes, but you’ll get slightly different results. One thing cherry tomatoes have over grape tomatoes is that they can be easily stuffed to make fabulous appetizers.
Cook Mode(Keep screen awake)Ingredients1/3cupagedbalsamic vinegar2tablespoonsextra-virgin olive oilplus1teaspoon, divided2teaspoonsDijon mustard1teaspoonground pepper2 1/2teaspoonshoney3/4teaspoonsalt, divided1/2teaspoonsalt-freeItalian seasoning(such as Dash)1/2teaspoongarlic powder2(8-ounce)boneless skinless chicken breasts, cut in half horizontally8cupscoarsely choppedromaine lettuce hearts1poundgrape tomatoes, halved horizontally(about3cups)1(8-ounce) containerfresh small mozzarella cheese ballsin water, drained1cuploosely packed freshbasil leaves
Cook Mode(Keep screen awake)
Ingredients
1/3cupagedbalsamic vinegar
2tablespoonsextra-virgin olive oilplus1teaspoon, divided
2teaspoonsDijon mustard
1teaspoonground pepper
2 1/2teaspoonshoney
3/4teaspoonsalt, divided
1/2teaspoonsalt-freeItalian seasoning(such as Dash)
1/2teaspoongarlic powder
2(8-ounce)boneless skinless chicken breasts, cut in half horizontally
8cupscoarsely choppedromaine lettuce hearts
1poundgrape tomatoes, halved horizontally(about3cups)
1(8-ounce) containerfresh small mozzarella cheese ballsin water, drained
1cuploosely packed freshbasil leaves
DirectionsWhisk vinegar, 2 tablespoons oil, mustard and pepper in a medium bowl until well combined. Transfer 6 tablespoons of the mixture to a small bowl. Whisk honey into the reserved mixture in the small bowl; set aside.Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel GrecoAdd 1/2 teaspoon salt, Italian seasoning and garlic powder to the remaining mixture in the medium bowl; whisk until combined. Add chicken; toss to coat completely. Let stand, covered, at room temperature for 30 minutes.Preheat a grill pan over medium heat, 3 to 5 minutes. Brush with the remaining 1 teaspoon oil. Add the chicken; cook, turning once, until grill marks appear on both sides and a thermometer inserted into the thickest parts registers 165°F, about 10 minutes. Transfer to a cutting board; let stand for 5 minutes. Slice.Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel GrecoArrange romaine, tomatoes, mozzarella and basil on a large platter; sprinkle with the remaining 1/4 teaspoon salt. Top with the sliced chicken and drizzle with the reserved balsamic mixture.Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel GrecoNutrition InformationServing Size: 3 oz. chicken & 2½ cups saladCalories 426, Fat 22g, Saturated Fat 8g, Cholesterol 123mg, Carbohydrates 21g, Total sugars 9g, Added sugars 4g, Protein 39g, Fiber 4g, Sodium 752mg, Potassium 683mgFrequently Asked QuestionsAbsolutely. If it’s pre-prep time savings you’re after, this would work. However, don’t expect the chicken to have any more added flavor than you’d get from marinating for the 30 minutes recommended in this recipe. TheUSDArecommends you don’t marinate poultry any longer than two days. The longer your chicken marinates, the more likely the fibers in the meat will break down, and you’ll end up with mushy chicken.Several stories are floating around, including the account of a chef creating it at the Hotel Quisisana in the 1930s, and the colors of the ingredients match the colors of the Italian flag. However,La Cucina Italiana, a monthly magazine that has been embracing authentic Italian cooking since the 1920s, says that caprese salads are not named after the culinary traditions of Capri but rather the well-known ingredients from the island that go into making the salad: tomato, mozzarella, basil and olive oil.EatingWell.com, April 2024
Directions
Whisk vinegar, 2 tablespoons oil, mustard and pepper in a medium bowl until well combined. Transfer 6 tablespoons of the mixture to a small bowl. Whisk honey into the reserved mixture in the small bowl; set aside.Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel GrecoAdd 1/2 teaspoon salt, Italian seasoning and garlic powder to the remaining mixture in the medium bowl; whisk until combined. Add chicken; toss to coat completely. Let stand, covered, at room temperature for 30 minutes.Preheat a grill pan over medium heat, 3 to 5 minutes. Brush with the remaining 1 teaspoon oil. Add the chicken; cook, turning once, until grill marks appear on both sides and a thermometer inserted into the thickest parts registers 165°F, about 10 minutes. Transfer to a cutting board; let stand for 5 minutes. Slice.Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel GrecoArrange romaine, tomatoes, mozzarella and basil on a large platter; sprinkle with the remaining 1/4 teaspoon salt. Top with the sliced chicken and drizzle with the reserved balsamic mixture.Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Gabriel GrecoNutrition InformationServing Size: 3 oz. chicken & 2½ cups saladCalories 426, Fat 22g, Saturated Fat 8g, Cholesterol 123mg, Carbohydrates 21g, Total sugars 9g, Added sugars 4g, Protein 39g, Fiber 4g, Sodium 752mg, Potassium 683mgFrequently Asked QuestionsAbsolutely. If it’s pre-prep time savings you’re after, this would work. However, don’t expect the chicken to have any more added flavor than you’d get from marinating for the 30 minutes recommended in this recipe. TheUSDArecommends you don’t marinate poultry any longer than two days. The longer your chicken marinates, the more likely the fibers in the meat will break down, and you’ll end up with mushy chicken.Several stories are floating around, including the account of a chef creating it at the Hotel Quisisana in the 1930s, and the colors of the ingredients match the colors of the Italian flag. However,La Cucina Italiana, a monthly magazine that has been embracing authentic Italian cooking since the 1920s, says that caprese salads are not named after the culinary traditions of Capri but rather the well-known ingredients from the island that go into making the salad: tomato, mozzarella, basil and olive oil.
Whisk vinegar, 2 tablespoons oil, mustard and pepper in a medium bowl until well combined. Transfer 6 tablespoons of the mixture to a small bowl. Whisk honey into the reserved mixture in the small bowl; set aside.
Add 1/2 teaspoon salt, Italian seasoning and garlic powder to the remaining mixture in the medium bowl; whisk until combined. Add chicken; toss to coat completely. Let stand, covered, at room temperature for 30 minutes.
Preheat a grill pan over medium heat, 3 to 5 minutes. Brush with the remaining 1 teaspoon oil. Add the chicken; cook, turning once, until grill marks appear on both sides and a thermometer inserted into the thickest parts registers 165°F, about 10 minutes. Transfer to a cutting board; let stand for 5 minutes. Slice.
Arrange romaine, tomatoes, mozzarella and basil on a large platter; sprinkle with the remaining 1/4 teaspoon salt. Top with the sliced chicken and drizzle with the reserved balsamic mixture.
Nutrition InformationServing Size: 3 oz. chicken & 2½ cups saladCalories 426, Fat 22g, Saturated Fat 8g, Cholesterol 123mg, Carbohydrates 21g, Total sugars 9g, Added sugars 4g, Protein 39g, Fiber 4g, Sodium 752mg, Potassium 683mg
Nutrition Information
Serving Size: 3 oz. chicken & 2½ cups saladCalories 426, Fat 22g, Saturated Fat 8g, Cholesterol 123mg, Carbohydrates 21g, Total sugars 9g, Added sugars 4g, Protein 39g, Fiber 4g, Sodium 752mg, Potassium 683mg
Serving Size: 3 oz. chicken & 2½ cups salad
Calories 426, Fat 22g, Saturated Fat 8g, Cholesterol 123mg, Carbohydrates 21g, Total sugars 9g, Added sugars 4g, Protein 39g, Fiber 4g, Sodium 752mg, Potassium 683mg
Frequently Asked QuestionsAbsolutely. If it’s pre-prep time savings you’re after, this would work. However, don’t expect the chicken to have any more added flavor than you’d get from marinating for the 30 minutes recommended in this recipe. TheUSDArecommends you don’t marinate poultry any longer than two days. The longer your chicken marinates, the more likely the fibers in the meat will break down, and you’ll end up with mushy chicken.Several stories are floating around, including the account of a chef creating it at the Hotel Quisisana in the 1930s, and the colors of the ingredients match the colors of the Italian flag. However,La Cucina Italiana, a monthly magazine that has been embracing authentic Italian cooking since the 1920s, says that caprese salads are not named after the culinary traditions of Capri but rather the well-known ingredients from the island that go into making the salad: tomato, mozzarella, basil and olive oil.
Frequently Asked Questions
Absolutely. If it’s pre-prep time savings you’re after, this would work. However, don’t expect the chicken to have any more added flavor than you’d get from marinating for the 30 minutes recommended in this recipe. TheUSDArecommends you don’t marinate poultry any longer than two days. The longer your chicken marinates, the more likely the fibers in the meat will break down, and you’ll end up with mushy chicken.
Several stories are floating around, including the account of a chef creating it at the Hotel Quisisana in the 1930s, and the colors of the ingredients match the colors of the Italian flag. However,La Cucina Italiana, a monthly magazine that has been embracing authentic Italian cooking since the 1920s, says that caprese salads are not named after the culinary traditions of Capri but rather the well-known ingredients from the island that go into making the salad: tomato, mozzarella, basil and olive oil.
EatingWell.com, April 2024
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