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Ingredients

  • ¼ cup Filippo Berio® Robusto Extra Virgin Olive Oil
  • 2 tablespoons fresh lime juice
  • ½ teaspoon chili powder
  • ¼ teaspoon plus 8 teaspoon Food Club salt
  • ¼ teaspoon plus 8 teaspoon Food Club ground black pepper
  • 4 boneless, skinless Roche Bros. No Added Antibiotic 100% All Natural chicken breasts (about 1¼ pounds)
  • 1 small jalapeño chile pepper
  • 1 small garlic clove
  • 2 teaspoons Food Club honey
  • 1 bag (9 ounces) fresh baby spinach
  • 1 pint grape tomatoes, each cut lengthwise in half
  • ½ small red onion, very thinly sliced
  • ½ cup shredded Monterey Jack cheese

DIRECTIONS

  1. Prepare outdoor grill for direct grilling over medium heat. In small bowl, whisk together 1 tablespoon each oil and lime juice, chili powder, and ¼ teaspoon each salt and black pepper. Place chicken in large zip-top plastic bag; pour lime juice mixture in bag. Seal bag, pressing out excess air. Massage chicken in bag to coat. Marinate chicken at room temperature 10 minutes.
  2. Remove chicken from marinade; discard marinade. Place jalapeño and chicken on hot grill rack. Cook jalapeño 5 to 7 minutes or until tender and charred in spots, turning occasionally; transfer to plate. Cook chicken 6 to 8 minutes or until internal temperature reaches 165°, turning once halfway through cooking. Transfer chicken to cutting board; let stand 5 minutes.
  3. Remove as much charred skin from jalapeño as possible. Cut off and discard stem end of jalapeño; cut lengthwise in half. With paring knife, scrape out and discard seeds. Transfer jalapeño to bowl of food processor with knife blade attached. Add garlic, honey, and remaining 1 tablespoon lime juice, 8 teaspoon salt and 8 teaspoon black pepper. Pulse until jalapeño and garlic are very finely chopped, occasionally scraping side of bowl with rubber spatula. With processor running, slowly pour remaining 3 tablespoons oil through feed tube and blend until dressing is thick and emulsified. Makes about ¼ cup.
  4. In large bowl, toss spinach, tomatoes, onion and dressing until well combined; slice chicken. Evenly divide spinach mixture among 4 dinner plates; evenly top with sliced chicken and cheese.

NUTRITION
  • 364 Calories
  • 18g Fat (5g Saturated)
  • 92mg Cholesterol
  • 406mg Sodium
  • 10g Carbohydrates
  • 3g Fiber
  • 41g Protein
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