Chicken Al Fresco
Elevate your dinner game with Chicken Al Fresco, a light and flavorful meal that captures the essence of Mediterranean cuisine. Tender, marinated chicken breasts are grilled to perfection, infused with zesty lemon, aromatic garlic, and fresh herbs like rosemary and thyme. The dish is adorned with blistered cherry tomatoes, crisp baby arugula, and delicate shavings of Parmesan cheese, creating a symphony of vibrant textures and flavors. Ready in just 45 minutes, this recipe is perfect for a quick yet impressive dinner—ideal for warm evenings or casual gatherings. Serve it as a complete low-carb meal or pair it with crusty bread for extra indulgence. Experience this fresh and inviting chicken recipe that’s as beautiful as it is delicious!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 3 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 2 tablespoons Lemon juice, freshly squeezed
- 1 teaspoon Lemon zest
- 1 tablespoon Fresh rosemary, chopped
- 1 tablespoon Fresh thyme leaves
- 1 teaspoon Salt
- 1 teaspoon Black pepper, freshly ground
- 2 cups Cherry tomatoes, halved
- 4 cups Baby arugula
- 0.25 cup Parmesan cheese, shaved
Instructions
Preheat your grill or grill pan to medium-high heat.
In a small bowl, whisk together olive oil, minced garlic, lemon juice, lemon zest, chopped rosemary, thyme, salt, and black pepper.
Place the chicken breasts between two sheets of plastic wrap and gently pound them to an even thickness of about 1/2 inch using a meat mallet.
Transfer the chicken to a shallow dish and pour the marinade over it, ensuring the chicken is well coated. Let it marinate at room temperature for 15 minutes while you prepare the remaining ingredients.
Lay the halved cherry tomatoes on a grill-safe rack or small sheet pan, drizzle them with a little olive oil, and sprinkle with a pinch of salt. Set aside.
Place the marinated chicken on the preheated grill and cook for 5-6 minutes per side, or until the internal temperature reaches 165°F (74°C). While grilling, add the cherry tomatoes to the grill and roast them for about 5-7 minutes until blistered and slightly softened.
Once cooked, remove the chicken breasts and grilled tomatoes from the grill. Let the chicken rest for 5 minutes before slicing into strips.
On a large serving platter, arrange the baby arugula. Top with sliced chicken, grilled cherry tomatoes, and shaved Parmesan cheese.
Optionally, drizzle any leftover marinade—not used on the raw chicken—or a splash of olive oil over the salad for added flavor.
Serve immediately and enjoy the fresh, vibrant flavors of Chicken Al Fresco!
Nutrition Facts
Calories |
1879 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.5 g | 111% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 3822 mg | 166% | |
| Total Carbohydrate | 25.3 g | 9% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 10.7 g | ||
| Protein | 242.2 g | 484% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 980 mg | 75% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 3046 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
