Rating: 4.5 stars
8 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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

Mary Drennen
Recipe by Cooking Light September 2013

Gallery

Credit: Brian Woodcock; Styling: Cindy Barr

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to high heat.

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  • 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.

Nutrition Facts

311 calories; fat 12.1g; saturated fat 2.1g; mono fat 6.4g; poly fat 1.7g; protein 39g; carbohydrates 11.9g; fiber 2.5g; cholesterol 109mg; iron 2.4mg; sodium 603mg; calcium 54mg.
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