Green Goddess Grilled Chicken & Roasted Peppers (Atkins)

Atkins website

• Ready In: 1 hr 25 mins
• Serves: 4

Ingredients

• 1⁄4 cup mayonnaise
• 2  tablespoons extra virgin olive oil
• 3  tablespoons fresh lemon juice
• 2  tablespoons  minced fresh parsley
• 1  large scallion, thinly sliced
• 1  tablespoon  minced fresh tarragon
• 1  small garlic clove, minced
• 1  teaspoon salt
• 1  teaspoon  granular sugar substitute
• 1⁄2 teaspoon pepper
• 1 1⁄2 lbs boneless skinless chicken breast halves, each split in half horizontally
• 4  bell peppers, whole, any color
• 1⁄4 cup olive oil

Directions

1. Chicken.
2. 1. Combine mayonnaise, oil, lemon juice, parsley, scallion, tarragon, garlic, salt, sugar substitute and pepper in a gallon-size resealable plastic bag. Add chicken, seal bag and shake to coat. Refrigerate 1 hour.
3. 2. Heat a charcoal or gas grill to medium or heat a grill pan. Grill chicken, turning occasionally, until just cooked through, about 7 minutes.
4. Peppers.
5. 1. Over an open flame on the stove, or under a broiler, roast peppers until skins are charred on all sides. Place in a paper or plastic bag and seal bag. Let peppers steam 10 minutes. When peppers are cool enough to handle, peel, seed and cut into 1/3-inch-wide strips.
6. 2. Transfer to a glass dish, drizzle with olive oil. Peppers will keep refrigerated for up to a week.