Grilled Chicken with Spinach and Peas

Featuring Newman’s Own® Light Italian Dressing

If you don’t have a ridged grill pan the chicken can be cooked under a conventional grill – line the grill rack with foil before placing the chicken breasts on it. Blanching the shallots first not only partially cooks them but also makes it much easier to peel off their skins.

Preparation time: 15 minutes (plus marinating)

Cooking time: 20 minutes

Serves: 4

Per serving: 293kcals, 7.4g fat, 1.4g saturated fat


12 small shallots
4 boneless chicken breasts, skinned
4 tbsp (60 ml) orange juice
1 tsp (5 ml) Dijon mustard
1 tbsp (15 ml) light olive oil
5 oz (150 g) frozen peas
10 oz (250 g) bag of baby leaf spinach
6 tbsp (90 ml) Newman’s Own Light Italian Dressing


1. Put the unpeeled shallots in a pan, add water to cover them and bring to the boil. Simmer for 5 minutes and then drain. When cool enough to handle, peel off the skins leaving the shallots whole if small but cut in half if large.

2. Cut several slashes across each chicken breast without cutting all the way through the meat and place side by side in a shallow dish. Whisk together the orange juice and mustard and pour over the chicken. Cover and set aside in a cool place to marinate for 30 minutes or longer.

3. Heat a ridged grill pan until very hot, drain the chicken from the dish and place in the pan. Sear until the chicken is browned underneath, then turn the breasts over, lower the heat to medium and continue grilling for about 10 minutes or until cooked through.

4. Whilst the chicken is cooking, heat the olive oil in a large frying pan, add the shallots and sauté for about 5 minutes until lightly browned. Add the peas, cook for 3 minutes, stirring occasionally, then add the spinach and cook for a further 1 minute or until the leaves are just wilted.

5. Pour any orange and mustard juices left in the dish over the chicken and spoon the Newman’s Own Light Italian Dressing over the vegetables, tossing lightly until coated. Divide the vegetables between serving plates with the chicken alongside.

Tip: Instead of Newman’s Own Light Italian Dressing, try Newman’s Own Light Balsamic Vinaigrette as a tangy alternative.

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