1 tablespoon chopped fresh oregano, or 1 tsp. dried
Salt and freshly ground black pepper
1 1/2 pound chicken cutlets
3 red bell peppers, stemmed and seeded
2 romaine hearts, trimmed, leaves separated
1 ounce ricotta salata or Parmesan, thinly sliced
Calories per serving 449
Fat per serving 27g
Saturated fat per serving 6g
Cholesterol per serving 51mg
Fiber per serving 5g
Protein per serving 21g
Carbohydrates per serving 30g
Sodium per serving 889mg
Iron per serving 3mg
Calcium per serving 114mg
How to Make It
Combine 6 Tbsp. vinegar, 2 Tbsp. oil, garlic, oregano, and 1/2 tsp. each salt and black pepper in a small bowl. Divide marinade between 2 ziplock backs. Place chicken in 1 bag and bell peppers in other, turning bags to coat. Marinate at room temperature, turning bags occasionally, for 30 minutes.
Preheat grill or a lightly oiled grill pan to medium-high heat. Remove chicken and bell peppers from bags; discard marinade. Grill chicken and bell peppers, sprinkling with salt and black pepper and turning, until chicken is cooked through and bell peppers have softened, 5 to 6 minutes. Transfer to a cutting board; let chicken rest for 5 minutes before slicing.
Slice chicken and bell peppers into strips; arrange over romaine. Top with cheese. Drizzle with remaining 2 Tbsp. vinegar and 1 Tbsp. oil. Sprinkle with black pepper and serve.
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