Grilled Lemon Chicken with Tomato Salad

Photo: Brian Woodcock; Styling: Lindsey Lower


Serves 4 (serving size: 1 chicken breast half and 1/2 cup tomato mixture)

Recipe from

Cooking Light

Nutritional 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


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


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.

Laraine Perri,

Cooking Light

July 2014
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