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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Didn't have the special tomatoes as it is off season, so just used regular cherry toms. I agree the salad needs a little more - some thinly sliced shallot or avocado as was previously suggested. Family liked it a lot. I'll make it again. We had some garlic rice along with it, roasted garlic couscous would be great too.
Quick light meal. Left out the tomatoes and had to substitute mixed greens for lettuce since trader joe's was lacking the variety this week. Served it with the Herbed Couscous. Loved it. Will definitely put this one into the meal rotation.