Lemon-Parsley Chicken with Corn and Tomato Salad

Photo: Brian Woodcock; Styling: Cindy Barr

For a quick, light weeknight meal, serve Lemon-Parsley Chicken with Corn and Tomato Salad. This meal is ready in just 40 minutes.

Yield: Serves 4 (serving size: 2 chicken cutlets and about 1 1/4 cups salad)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 311
  • Fat: 12.1g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 6.4g
  • Polyunsaturated fat: 1.7g
  • Protein: 39g
  • Carbohydrate: 11.9g
  • Fiber: 2.5g
  • Cholesterol: 109mg
  • Iron: 2.4mg
  • Sodium: 603mg
  • Calcium: 54mg

Ingredients

  • 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
  • Cooking spray
  • 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

Preparation

  1. 1. Preheat grill to high heat.
  2. 2. 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.
  3. 3. 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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