This recipe features marinated chicken breasts and sliced veggies tossed in a flavorful vinegary herb dressing, served with mixed greens and shaved Parmesan for a light and satisfying meal.
– 3 tbsp.white wine vinegar – 2 tbsp.red wine vinegar – 2cloves garlic – 2 tsp.Dijon mustard – 1 tsp.agave or honey – 6fresh basil leaves – 1/2 tbsp.fresh thyme leaves – 2/3 c.olive oil – 1/2 tsp.red pepper flakes
– 1/4 tsp.dried oregano – 46-oz boneless, skinless chicken breasts – 2peppers , thinly sliced – 1 c.grape or cherry tomatoes, halved – 1/2small red onion, thinly sliced – 12 c. mixed salad greens – 1 oz.Parmesan, shaved
Blend together vinegars, garlic, mustard, agave, basil, thyme, salt, and pepper to make a smooth herb dressing.
Marinate chicken breasts in a portion of the dressing for at least 10 minutes or overnight.
Toss sliced peppers, tomatoes, and onion in a bowl with a portion of the dressing to coat.
Cook marinated chicken in a skillet until golden brown and cooked through, then let it rest before slicing.
Add mixed greens to the dressed peppers, toss to coat, and serve with sliced chicken topped with shaved Parmesan.