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Grilled Lemon Chicken with Tomato Salad

Photo: Brian Woodcock; Styling: Lindsey Lower
Yield Serves 4 (serving size: 1 chicken breast half and 1/2 cup tomato mixture)

Ingredients

  • 1 teaspoon grated lemon rind
  • 4 tablespoons fresh lemon juice, divided
  • 3 tablespoons extra-virgin olive oil, divided
  • 4 (6-ounce) skinless, boneless chicken breasts
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper, divided
  • 2 cups baby heirloom tomatoes, halved
  • 1.5 ounces feta cheese, crumbled (about 1/3 cup)
  • Cooking spray

Nutrition Information

  • calories 304
  • fat 14.1 g
  • satfat 3.6 g
  • monofat 7 g
  • polyfat 1.6 g
  • protein 38 g
  • carbohydrate 5 g
  • fiber 1 g
  • cholesterol 118 mg
  • iron 1 mg
  • sodium 560 mg
  • calcium 71 mg

How to Make It

  1. Combine rind, 2 tablespoons juice, and 1 tablespoon oil in a large zip-top plastic bag. Add chicken; turn to coat. Let stand 8 minutes.

  2. Combine remaining 2 tablespoons juice, remaining 2 tablespoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl. Stir in tomatoes and feta cheese.

  3. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper; grill 5 minutes on each side or until done. Top chicken with tomato mixture.