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Summer’s here! Cue the tasty poolside dishes. Perfect for warm weather, this recipe offers a healthy and delicious Latin twist on Chicken Milanese that will have everyone asking for seconds.
Marinate boneless, skinless chicken breasts in kitchen favorite GOYA® Mojo Criollo Marinade, then season with GOYA® Adobo All-Purpose Seasoning with Pepper and grill until golden brown. Add a fresh touch to this high-protein meal by pairing it up with an arugula salad. In a bowl, simply coat fresh arugula, tomato and red onion with a vinaigrette made with balsamic vinegar and golden GOYA® Extra Virgin Olive Oil. Serve salad atop chicken and enjoy!
Ingredients
1 pkg. (1.5 lbs.)
PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breasts
1 bottle (24.5 oz.)
GOYA® Mojo Criollo Marinade
½ tbsp.
balsamic vinegar
2½ cups
baby arugula
1
tomato, seeded and chopped (about ½ cup)
¼
red onion, thinly sliced (about ½ cup)
Directions
Step 1
Add chicken to gallon-size zip-top bag; add Mojo and seal bag. Massage to coat chicken in marinade; transfer to refrigerator. Marinate at least 2 hours, or until ready to grill; discard marinade.
Step 2
Heat grill to medium-high heat. Season chicken lightly with Adobo. Add chicken to hot, greased grill grates. Grill, flipping once, until golden brown and cooked through (internal temperature registers 165° on quick-read thermometer when inserted into thickest part of breast), about 10 minutes. Transfer chicken to platter; tent with foil to keep warm.
Step 3
Meanwhile, in large bowl, whisk together balsamic vinegar and olive oil; season with Adobo to taste. Add arugula, tomato and red onion to bowl; toss to coat in dressing.
Step 4
Top chicken with arugula salad. Serve.
New from Goya
Recipe Tags
Appetizers & Snacks Breakfast & Brunch Salads Main Dishes Side Dishes Desserts & Drinks BBQ & Grilling Game Day Movie Night CIA Recipes Main Dishes Side Dishes Salads Desserts & Drinks Appetizers & Snacks Summertime Caribbean Mexico South America Central America Spain Under 40 Summer Summer GrillingRecipe Reviews
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