Grilled Lime Chicken & Steak with Herb & Arugula Salad
This recipe involves one of our favorite make-ahead hacks: let the chicken and steak marinate in reverse. In this recipe, you'll pour a punchy, citrusy dressing over the meat right after it leaves the grill, so it soaks up the bright vinaigrette as it cools. Better yet, reverse-marinating keeps the grilled meat from drying out, even when kept in the fridge overnight.
Source: EatingWell Magazine, July/August 2018
To make ahead: Refrigerate chicken and steak in marinade for up to 1 day.
Serving Size:3 oz. chicken and/or steak & 1/2 cup salad
223 calories; protein 25.2g; carbohydrates 3.3g; dietary fiber 0.4g; sugars 1.9g; fat 11.4g; saturated fat 2.6g; cholesterol 65.9mg; vitamin a iu 478.8IU; vitamin c 6.2mg; folate 0.4mcg; calcium 46.9mg; iron 1.7mg; magnesium 31.1mg; potassium 341.3mg; sodium 452.8mg; added sugar 2g.
3 1/2 lean protein, 1 1/2 fat