Tuscan Lemon and Herb Grilled Chicken with Arugula and Parmesan Salad

Name: Tuscan Lemon and Herb Grilled Chicken with Arugula and Parmesan Salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 pieces chicken breasts (boneless, skinless); 1/4 cup olive oil; 1/4 cup lemon juice (freshly squeezed); 2 cloves garlic (minced); 1 tablespoon fresh rosemary (chopped); 1 tablespoon fresh thyme (chopped); 1 teaspoon salt; 1/2 teaspoon black pepper (freshly ground); 5 cups arugula (washed and dried); 1/4 cup Parmesan cheese (shaved); 2 tablespoons lemon juice (freshly squeezed); 2 tablespoons olive oil; 1/4 teaspoon salt; 1/4 teaspoon black pepper (freshly ground)

HealthyItalianDinnerElegantSimpleFlavorful

⏱️ 20m PREP

🔥 25m COOK

👥 4 SERVINGS

⚡ 450 CAL/SERV

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Overview

A delightful combination of tender, herb-marinated chicken grilled to perfection, paired with a fresh arugula and Parmesan salad, bringing the flavors of Tuscany to your table.

Macronutrients per serving

grams

Protein

38.0g 51%

Fat

26.0g 35%

Carbs

10.0g 14%

Rich in nutrients

☀️ Vitamin C

25% DV

Supports immune function

🔺 Calcium

20% DV

Essential for bone health

🔺 Iron

10% DV

Important for blood production

💧 Omega-3

5% DV

Supports heart health

🌾 Fiber

8% DV

Aids in digestion

Ingredients

Main Ingredients

4 pieces chicken breasts boneless, skinless
1/4 cup olive oil
1/4 cup lemon juice freshly squeezed
2 cloves garlic minced
1 tablespoon fresh rosemary chopped
1 tablespoon fresh thyme chopped
1 teaspoon salt
1/2 teaspoon black pepper freshly ground

Arugula and Parmesan Salad

5 cups arugula washed and dried
1/4 cup Parmesan cheese shaved
2 tablespoons lemon juice freshly squeezed
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper freshly ground

Instructions

1 In a large bowl, whisk together olive oil, lemon juice, minced garlic, rosemary, thyme, salt, and pepper.
2 Place the chicken breasts in the bowl, ensuring they are well-coated with the marinade. Cover and refrigerate for at least 1 hour or up to 4 hours for maximum flavor.
3 Preheat a grill or grill pan over medium-high heat. Oil the grates lightly to prevent sticking.
4 Remove the chicken from the marinade and grill for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is nicely charred.
5 While the chicken is grilling, prepare the salad by combining arugula and Parmesan cheese in a large bowl.
6 In a small bowl, whisk together lemon juice, olive oil, salt, and pepper. Drizzle over the arugula and Parmesan, and toss gently to coat.
7 Once the chicken is cooked, remove it from the grill and let it rest for 5 minutes before slicing.
8 Serve the sliced chicken over the arugula salad and enjoy the fresh, vibrant flavors.