Green Goddess Grilled Chicken & Roasted Peppers (Atkins)

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READY IN: 1hr 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Chicken.
  • 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.
  • 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.
  • Peppers.
  • 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.
  • 2. Transfer to a glass dish, drizzle with olive oil. Peppers will keep refrigerated for up to a week.
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