Lemon grilled chicken with roast tomato salad
This lemon grilled chicken with roast tomato salad combines zesty lemon flavors with succulent grilled chicken and a vibrant roasted cherry tomato salad. It's a healthy and refreshing meal, easy to prepare for lunch or dinner.
Cook time 40 min
Prep time 15 min
Ingredients:
1.50 lb chicken breasts2 tbsp lemon juice
1/3 cup olive oil
2 tbsp dried oregano
2 garlic cloves
4 cherry tomatoes
1 lemon
2 red hot chili peppers
2 tsp sugar
5 cups arugula
Lemon grilled chicken with roast tomato salad is a delicious, light, and healthy meal that's perfect for any occasion. This recipe combines the zesty flavor of lemon with succulent grilled chicken, accompanied by a fresh and vibrant roast tomato salad. It's easy to prepare and full of nutrients, making it a great choice for lunch or dinner.
Instructions:
- In a large bowl, combine lemon juice, 2 tablespoons of olive oil, dried oregano, and minced garlic.
- Add the chicken breasts to the bowl, ensuring they are well coated with the marinade. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse.
- Preheat your grill to medium-high heat. Once preheated, lightly oil the grill grates to prevent sticking.
- Remove the chicken breasts from the marinade and place them on the grill.
- Grill each side for about 5-7 minutes or until the internal temperature reaches 165°F (74°C) and the chicken is fully cooked with clear juices running.
- Once done, remove the chicken from the grill, cover it loosely with foil, and let it rest for a few minutes.
- Preheat your oven to 400°F (200°C).
- On a baking sheet, arrange the halved cherry tomatoes, sliced lemon, and halved red chili peppers cut side up. Drizzle with 1 tablespoon of olive oil and sprinkle evenly with 2 teaspoons of sugar.
- Roast in the preheated oven for about 15-20 minutes, or until the tomatoes are soft and caramelized.
- In a large salad bowl, place the arugula.
- Add the roasted cherry tomatoes, lemon slices, and chili peppers on top of the arugula.
- In a small bowl, whisk together the remaining olive oil with any leftover juices from the roasting pan. Adjust seasoning with salt and pepper to taste.
- Slice the grilled chicken breasts into strips and arrange them over the salad.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately and enjoy your delicious lemon grilled chicken with roast tomato salad!
This lemon grilled chicken with roast tomato salad is a perfect blend of flavors and textures, offering a refreshing and satisfying meal. The tangy lemon, spicy chili peppers, and sweet tomatoes complement the tender chicken and peppery arugula. Enjoy this delightful dish that’s as nutritious as it is delicious.
Lemon grilled chicken with roast tomato salad FAQ:
Grill the chicken breasts for about 5-7 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the juices run clear.
Yes, you can substitute fresh tomatoes for cherry tomatoes. Just cut them into similar-sized pieces for even roasting and adjust cooking time if necessary.
Store leftovers in an airtight container in the refrigerator for up to 3 days. To maintain texture, reheat gently in the oven or on the grill.
Yes, you can prepare the marinade and store it in the refrigerator for up to 24 hours before adding the chicken. Just ensure it’s sealed properly.
If you don't have arugula, you can substitute it with spinach or mixed greens, keeping in mind that the flavor will differ slightly.
Cooking Tips:
- Marinating: Marinate the chicken in lemon juice, olive oil, oregano, and garlic for at least 30 minutes to absorb more flavor.
- Grilling: Preheat your grill to medium-high heat and cook the chicken for 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C) for optimal tenderness.
- Roasting Tomatoes: Slice the cherry tomatoes and red hot chili peppers, toss with olive oil and a pinch of sugar, and roast in a preheated oven at 400°F (200°C) for about 15 minutes or until they are slightly caramelized.
- Assembling the Salad: Mix the roasted tomatoes and chili peppers with fresh arugula right before serving to keep the greens crisp.
- Serving: Garnish the dish with lemon zest and serve immediately for the best flavor profile.
Nutrition Facts
4 ServingsCalories 260kcal
Protein 40g
Carbohydrates 14g
Fiber 4.93g
Sugar 6g
Fat 24g
More recipes
Baked herb & pistachio falafel with tomatoes, spinach and jalapeno
Healthy baked herb & pistachio falafel with sautéed veggies.
05 May 2026Chickpea soup with whole-wheat pasta
Wholesome chickpea soup with whole-wheat pasta and rosemary.
05 May 2026Spinach salad with crisp prosciutto
A vibrant spinach salad topped with roasted peppers and crispy prosciutto.
05 May 2026Barbecued capsicum and tomato salad with fetta and basil
A vibrant salad with grilled capsicum, tomatoes, feta, and basil.
05 May 2026Pork fillet with potatoes
Savory pork fillets roasted with potatoes and a tangy balsamic dressing.
05 May 2026Spicy mushroom and tomato salad
A vibrant, spicy salad with mushrooms, tomatoes, and mixed greens.
05 May 2026