Italian Marinated Chicken


3 tbsp White wine Vinegar
2 tbsp Red wine Vinegar
2 Garlic cloves
2 tsp Dijon Mustard
1 tsp Honey
6 Basil leaves
1/2 tbsp Thyme leaves
Salt and Pepper
2/3 cup Olive Oil
1/2 tsp Red pepper Flakes
1/4 tsp Dried Oregano
4 Chicken Breasts
2 Peppers (red and orange)
1 cup Cherry Tomatoes
1/2 small Red Onion
150g Mixed salad Greens
30g Parmesan


  1. In blender, combine vinegars, garlic, mustard, agave, basil, thyme, and 1/2 tsp each salt an pepper. Blend until smooth. Add oil and blend on low until just incorporated but not emulsified, about 10 seconds. Stir in red pepper flakes and oregano.
  2. In a small baking dish, coat chicken with 1/3 cup dressing and marinate at least 10 minutes at room temperature or up to overnight in the refrigerator.
  3. Meanwhile, transfer 3 tbsp remaining dressing to a bowl. Add peppers, tomatoes and onion and toss to coat.
  4. Cook chicken at 180 degrees for 5-7 minutes per side. Transfer to cutting board and cool for 5 minutes before slicing.
  5. Add greens to peppers and toss to coat. Top with parmesan and serve with chicken.