Green Goddess Grilled Chicken & Roasted Peppers (Atkins)

• 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

1. Chicken.
2. 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.
3. 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.
4. Peppers.
5. 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.
6. 2. Transfer to a glass dish, drizzle with olive oil. Peppers will keep refrigerated for up to a week.

mayonnaise, extra virgin olive oil, lemon juice, parsley, scallion, tarragon, garlic, salt, granular sugar substitute, pepper, chicken, bell peppers, olive oil

Taken from www.food.com/recipe/green-goddess-grilled-chicken-roasted-peppers-atkins-454550 (may not work)