For a quick, light weeknight meal, serve Lemon-Parsley Chicken with Corn and Tomato Salad. This meal is ready in just 40 minutes.
1/4 cup minced fresh flat-leaf parsley
2 teaspoons grated lemon rind
2 teaspoons minced fresh garlic
3/4 teaspoon kosher salt, divided
3/4 teaspoon ground black pepper, divided
4 (6-ounce) skinless, boneless chicken breast halves, halved lengthwise to form 8 cutlets
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 teaspoon Dijon mustard
5 cups torn Boston lettuce
1 cup fresh corn kernels
1 cup heirloom cherry tomatoes, quartered
1/4 cup fresh flat-leaf parsley leaves
How to Make It
Preheat grill to high heat.
Combine minced parsley, lemon rind, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Sprinkle chicken with parsley mixture; let stand 10 minutes. Place chicken on grill rack coated with cooking spray; grill 3 minutes on each side or until chicken is done.
Combine juice, oil, mustard, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl; stir with a whisk. Add lettuce and remaining ingredients; toss to coat.
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