Simple and bright, this is the kind of main that puts us in the mood for spring. If you’ve never thrown fresh lemons on the grill, try it: The slight edge of char intensifies their tartness, and they look gorgeous. The marinade is more of a wet rub since the chicken goes straight to the grill, though you could refrigerate up to a day ahead. This salad is endlessly adaptable for spring and summer vegetables: Try shaved carrot and summer squash ribbons, haricots verts, or even just a shower of fresh herbs.

Recipe by Cooking Light April 2017

Gallery

Credit: Jennifer Causey

Recipe Summary

Yield:
Serves 4 (serving size: 1 chicken breast and about 1 1/2 cups salad)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Grate lemon rinds to equal 2 teaspoons; halve lemons crosswise and reserve. Combine rind, oregano, canola oil, and garlic in a large bowl. Add chicken; toss to coat.

    Advertisement
  • Heat a grill pan over medium-high. Coat pan with cooking spray. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 5 minutes on each side or until done. Add lemon halves to pan, cut sides down; cook 4 minutes. Remove chicken and lemons from pan. Cut chicken into slices.

  • Coat asparagus and green onions with cooking spray; add to pan. Cook 3 to 4 minutes or until charred and tender, tuning occasionally. Cut asparagus and green onions into 2-inch pieces.

  • Combine remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, olive oil, and vinegar in a large bowl. Add asparagus, green onions, and arugula; toss. Serve with chicken and lemon halves.

Nutrition Facts

342 calories; fat 17g; saturated fat 2.3g; mono fat 9.5g; poly fat 3.1g; protein 40g; carbohydrates 7g; fiber 2g; cholesterol 124mg; iron 2mg; sodium 452mg; calcium 108mg; sugars 2g.
Advertisement