• 4servings
  • 335calories

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B1, B2, B3, B6, B9, B12
MineralsSelenium, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 to 2 lemons

  2. 1 tablespoon minced garlic, divided

  3. 1/2 teaspoons dried oregano leaves, crushed, divided

  4. 1 teaspoon chili powder

  5. 1 pound boneless skinless chicken breasts

  6. 1 tablespoon olive oil

  7. 2 anchovy fillets, minced

  8. 1 large head romaine lettuce, cut into 1-inch strips

  9. 1/4 cup grated Parmesan cheese

  10. 4 whole wheat pita breads or whole wheat rolls

Instructions Jump to Ingredients ↑

  1. Grate lemon peel; measure 1 to 2 teaspoons. Juice lemon; measure 1/4 cup. Combine lemon peel and 1 tablespoon juice in small bowl. Set 1/4 teaspoon garlic aside. Add remaining garlic, 1 teaspoon oregano and chili powder to lemon peel mixture; stir to combine. Rub chicken with lemon peel mixture.

  2. Combine remaining 3 tablespoons lemon juice, 1/4 teaspoon garlic, remaining 1/2 teaspoon oregano, oil and anchovies in large bowl. Add lettuce; toss to coat. Sprinkle with cheese; toss.

  3. Spray cold grid with nonstick cooking spray. Prepare grill for direct grilling. Place chicken on grid 3 to 4 inches above medium-hot coals. Grill chicken 5 to 6 minutes . Turn chicken; grill 3 to 4 minutes or until chicken is no longer pink in center.

  4. Arrange salad on 4 large plates. Slice chicken; fan on each salad. Serve with pita breads.


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