Arrabbiata Marinated Grilled Chicken
Fire up the grill to infuse chicken and veggies with that distinct summertime flavor! Our clean-label arrabbiata sauce delivers the perfect amount of spice to this delicious, low-carb dish. This meal will have you saying buon appetito in no time.
Ingredients:
2 boneless, skinless chicken breasts
2 zucchini
1 red bell pepper
1 yellow bell pepper
1 red onion
1 tbsp olive oil
salt and pepper to taste
Directions:
Add chicken breast to a ziplock bag with ½ a jar of The Jersey Tomato Co. Arrabbiata Sauce. Allow to marinate for at least 4 hours or up to overnight.
While the grill is heating to medium, prep the veggies. Cut zucchini lengthwise into ¼ inch pieces. Remove the stem and seeds from the bell peppers and cut into 2-3 inch chunks. Cut the onion into ½ inch rounds.
Toss veggies with olive oil and season generously with salt and pepper.
Once the grill has heated, remove the chicken from the marinade and lightly shake off excess. Add chicken breasts to the grill and cook over direct medium heat for 10-12 minutes, flipping once or twice. The thickest part of the chicken breast should register 165 degrees on a meat thermometer when fully cooked. Allow the breast to rest for 3-5 minutes before slicing.
Add veggies to the grill along with chicken. The zucchini should take 4-6 minutes, the bell peppers 6-8 minutes, and the red onion 10-12 minutes. Flip the veggies once or twice to ensure even cooking.
Slice chicken breast, season with salt and pepper, and serve with veggies and additional arrabbiata sauce as desired.
