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Grilled Chicken Margherita

Family dinner will be sorted with this dish! Grilled chicken with tomato and pesto topping; sprinkle grinds of black pepper to amp up its flavor and serve with slices of mozzarella cheese. Per Serving: 380 cal. • 24g fat • 35g protein.
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Makes 4 Servings
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Hands-On Time: 
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Total Time: 
Ingredients
Directions
1
Preheat grill on medium-high
2
In a 1-gallon resealable bag, combine salt, pepper, Italian seasoning and garlic powder. Add chicken to bag, burp and seal. Shake to coat chicken
3
Grill seasoned chicken, turning once, until 165° in center — about 6 min. per side. Remove to platter and let rest 3 min
4
While chicken rests, toss tomatoes with the pesto; set aside
5
To serve, arrange each piece of chicken over 2 cups of arugula. Top with equal portions of the tomato-pesto mixture, a slice of mozzarella and a few grinds of black pepper
6
Serve immediately