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Grilled Chicken Breast With Arugula And Olive Thyme Vinaigrette

Nutrition per serving    (USDA % daily values)


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Ingredients for 2 servings

4 large Kalamata or other brine-cured black olives, pitted

1 garlic clove, chopped

t teaspoon Dijon-style mustard

1 tablespoon balsamic vinegar

1 1/2 teaspoon fresh thyme leaves

3 tablespoons olive oil plus additional for brushing the chicken and the bell pepper

1 plum tomato, seeded

1 tablespoon water

1 whole boneless chicken breast with skin (about 1 pound), halved

1 large red bell pepper, quartered

4 cups packed arugula leaves, washed well and spun dry

1 small Belgian endive, trimmed and sliced thin crosswise

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