Directions:
- Make the marinade by whisking together the vinegar, mustard, honey, garlic, pepper, and oil in a small sauce pan. Bring to a boil and simmer until slightly thickened, 3 to 5 minutes. Set aside.
- Put the chicken breasts in a heavy plastic bag and pound to an even 1/2 thickness. Grill the chicken on a well-seasoned, medium-hot grill until cooked through, about 3 minutes per side. Allow to rest for 5 minutes, then slice across the grain. Toss the chicken slices with the cooked marinade.
- Roughly chop the basil and arugula and toss with the sun-dried tomatoes. Arrange the chicken slices on a platter and top with the basil-arugula mix.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 114.58 Kcal (480 kJ) | ||
| Calories from fat | 29.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.24g | 5% | |
|---|---|---|---|
| Cholesterol | 50.17mg | 17% | |
| Sodium | 309.52mg | 13% | |
| Potassium | 353.02mg | 8% | |
| Total Carbs | 4.79g | 2% | |
| Sugars | 3.28g | 13% | |
| Dietary Fiber | 0.54g | 2% | |
| Protein | 17.69g | 35% | |
| Vitamin C | 5.8mg | 10% | |
| Iron | 0.4mg | 2% | |
| Calcium | 30.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 101.65 Kcal (426 kJ) | ||
| Calories from fat | 25.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.88g | 5% | |
|---|---|---|---|
| Cholesterol | 44.51mg | 17% | |
| Sodium | 274.59mg | 13% | |
| Potassium | 313.18mg | 8% | |
| Total Carbs | 4.25g | 2% | |
| Sugars | 2.91g | 13% | |
| Dietary Fiber | 0.48g | 2% | |
| Protein | 15.69g | 35% | |
| Vitamin C | 5.2mg | 10% | |
| Iron | 0.4mg | 2% | |
| Calcium | 27.1mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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