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Kid­ney Bean and Rap­ini Salad with Grilled Chicken Cut­lets

2. In a bowl, toss the rap­ini and kid­ney beans in 2 tbsp of the lemon juice and 2 tbsp of the oil. Set aside.

3. Pre­heat the grill, set­ting the burn­ers to high. Oil the grate.

4. In an­other bowl, toss the chicken breasts with the re­main­ing lemon juice and oil and the spices. Sea­son with salt and pep­per. Coat thor­oughly, then let mar­i­nate for 5 min­utes. On a large plate, lightly oil the tomato and onion pieces.

5. Grill the chicken pieces for about 4 min­utes on each side or un­til they are thor­oughly cooked. Grill the toma­toes and onions for 6 min­utes or un­til ten­der. Add the toma­toes and onions to the rap­ini and kid­ney beans. Toss gen­tly and sea­son with salt and pep­per.

6. In a large serv­ing dish, place the veg­eta­bles and beans, then top with the chicken and boc­concini if de­sired.

Serves 4 Ingredients Di­rec­tions

1. In a large pot of salted boil­ing wa­ter, cook the rap­ini for about

2 min­utes or un­til al dente. Sub­merge in ice wa­ter and drain thor­oughly. Cut into large pieces.

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