Green Goddess Grilled Chicken & Roasted Peppers (Atkins) - cooking recipe

Ingredients

1/4 cup mayonnaise
2 tablespoons extra virgin olive oil
3 tablespoons fresh lemon juice
2 tablespoons minced fresh parsley
1 large scallion, thinly sliced
1 tablespoon minced fresh tarragon
1 small garlic clove, minced
1 teaspoon salt
1 teaspoon granular sugar substitute
1/2 teaspoon pepper
1 1/2 lbs boneless skinless chicken breast halves, each split in half horizontally
4 bell peppers, whole, any color
1/4 cup olive oil

Preparation

Chicken.
1. Combine mayonnaise, oil, lemon juice, parsley, scallion, tarragon, garlic, salt, sugar substitute and pepper in a gallon-size resealable plastic bag. Add chicken, seal bag and shake to coat. Refrigerate 1 hour.
2. Heat a charcoal or gas grill to medium or heat a grill pan. Grill chicken, turning occasionally, until just cooked through, about 7 minutes.
Peppers.
1. Over an open flame on the stove, or under a broiler, roast peppers until skins are charred on all sides. Place in a paper or plastic bag and seal bag. Let peppers steam 10 minutes. When peppers are cool enough to handle, peel, seed and cut into 1/3-inch-wide strips.
2. Transfer to a glass dish, drizzle with olive oil. Peppers will keep refrigerated for up to a week.