Grilled Chicken with Balsamic Roasted Peppers
Wendy's Restaurant Copycat Restaurant
Wendy's Restaurant Copycat Restaurant
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Ingredients

  • Chicken
  • 2 (3 oz.) pieces of chicken breast, pounded to 1/4 inch thickness
  • 1 teaspoon allspice
  • 6 roasted red peppers
  • 2 tablespoons balsamic glaze
  • 3 ounces farro
  • 3 ounces quinoa
  • 1 ounce asparagus, blanched and cut into 1 1/2 inch pieces
  • 2 ounces grape tomatoes, halved
  • 1 tablespoon Pesto Vinaigrette (see recipe)
  • 1/2 tablespoon sliced almonds, toasted
  • 1/4 teaspoon salt and pepper mix
  • 1 tablespoon basil, julienned
  • 1/2 tablespoon feta cheese
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  • Pesto Vinaigrette
  • 9 ounces store bought light Italian dressing
  • 2 ounces store bought cilantro pesto
  • 1 tablespoon fresh cilantro, diced
  • 1/4 teaspoon extra virgin olive oil

Instructions

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