Grilled Chicken And Lemony Greens With Apricot & Thyme Crumbled Goat Cheese

4 servings
15 min prep time
1 hr 20 min total time

This recipe is fast, fresh and healthy. It's great as a simple, hot summer's night meal made with greens from the garden.


1 1/4 to 1 1/2 pounds boneless skinless chicken breasts, sliced

1/2 cup your favorite vinaigrette dressing

2 tablespoons olive oil

2 cloves garlic, minced

11 ounces mixed baby cooking greens, such as kale, collards, mustard, arugula, or Swiss chard

1/2 teaspoon salt

1 lemon, for zest

1 container Vermont Creamery Apricot & Thyme Goat Cheese Crumbles

Lemon slices, for garnish


  • STEP 1

    Place chicken and vinaigrette in resealable bag or small container to marinade for at least 1 hour or up to 24 hours.

  • STEP 2

    Heat grill on medium-high heat. Grill chicken, turning once, 8 minutes or until cooked through.

  • STEP 3

    Meanwhile, heat oil in a large pot. Add garlic; cook 1 minute. Add greens; cook until just wilted. Remove from heat; add lemon zest.

  • STEP 4

    Arrange greens on serving platter.  Top with grilled chicken and sprinkle with crumbled goat cheese. Serve with lemon slices.