Marmalade Chicken With Potato Salad

Marmalade Chicken With Arugula and Potato Salad
Marcus Nilsson
You can cook the potatoes and chicken separately or wrap both in an aluminum foil packet and prepare the entire meal on the grill.

Get the recipe.
Serves 4
preparation
20
minutes
cooking
20
minutes

Ingredients

3
tablespoons
olive oil, plus more for the grill
1 1/2
pounds
new potatoes (about 15), halved, or quartered if large
1
tablespoon
fresh lemon juice
kosher salt and black pepper
2
cups
arugula
1/2
cup
orange marmalade
1
tablespoon
balsamic vinegar
8
thin chicken cutlets (about 1 1/4 pounds)

Directions

  1. Heat grill to medium-high. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate.
  2. Fill a large pot with 1 inch of water and fit with a steamer basket. Bring to a simmer. Place the potatoes in a steamer basket, and steam until tender, 15 to 18 minutes.
  3. Whisk together the lemon juice, 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper in a large bowl. Add the arugula and potatoes and toss to coat.
  4. Whisk together the marmalade, vinegar, the remaining tablespoon of oil, and 1/4 teaspoon each salt and pepper in a shallow dish. Add the chicken and turn to coat.
  5. Grill the chicken until cooked through, 2 to 3 minutes per side. Serve with the salad.
Charlyne Mattox
August 2012

Nutritional Information

  • Per Serving
  • Calories 489
  • Fat 13 g
  • Sat Fat 2 g
  • Cholesterol 78 mg
  • Sodium 468 mg
  • Protein 33 g
  • Carbohydrate 58 g
  • Sugar 25 g
  • Fiber 3 g
  • Iron 3 mg
  • Calcium 69 mg
What does this mean? See Nutrition 101.