|Grilled Chicken with Arugula and Tomatoes
Serves 4 / This superquick entrée uses hot grilled chicken to wilt the arugula and enhance its peppery taste. A summer-ripe tomato provides color and additional nutrients. Serve with fresh whole-grain bread.
1 large bunch (about 6 ounces) arugula, stems trimmed
1. Combine garlic, vinegar, olive oil, mustard, and pepper in a large zip-top bag. Add chicken, turn to coat, and set aside to marinate for 15 minutes.
PER SERVING: 216 cal, 38% fat cal, 9g fat, 1g sat fat, 68mg chol, 29g protein, 4g carb, 1g fiber, 380mg sodium