Grilled Chicken Nicoise
Transform your dinner routine with this vibrant Grilled Chicken Nicoise, a modern, protein-packed twist on the French classic. Featuring tender grilled chicken breasts marinated in a fragrant blend of garlic and fresh thyme, this recipe pairs heartily with baby potatoes, crisp green beans, juicy cherry tomatoes, and briny kalamata olives. Hard-boiled eggs and a zesty Dijon vinaigrette elevate every bite, while the bed of mixed salad greens adds a fresh, crisp base. Quick to prepare in under 45 minutes, this salad is perfect for a nutritious weeknight meal or an impressive lunch. Serve it warm or chilled, and let its bold flavors transport you to a sunny café in the South of France.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 500 grams baby potatoes
- 200 grams green beans
- 250 grams cherry tomatoes
- 75 grams kalamata olives
- 2 pieces hard-boiled eggs
- 150 grams mixed salad greens
- 1 teaspoon Dijon mustard
- 1 tablespoon red wine vinegar
- 5 tablespoons extra virgin olive oil
- 1 clove garlic
- 1 teaspoon fresh thyme
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Start by marinating the chicken. In a small mixing bowl, stir together 2 tablespoons of olive oil, minced garlic, fresh thyme, 0.25 teaspoons salt, and 0.25 teaspoons black pepper. Rub the mixture onto both sides of the chicken breasts and set aside to marinate for 15 minutes.
While the chicken is marinating, prepare the baby potatoes. Place them in a medium-sized pot, cover with water, and add a pinch of salt. Bring to a boil and cook for 10-12 minutes, or until fork-tender. Drain and let cool slightly. Slice them into halves once cool enough to handle.
Trim the green beans and blanch them in boiling salted water for 2 minutes. Immediately transfer them to a bowl of ice water to stop the cooking process. Drain and set aside.
Preheat a grill or grill pan over medium heat. Once hot, grill the chicken breasts for 5-6 minutes per side, or until fully cooked through (internal temperature should reach 165°F/74°C). Remove from the grill and allow to rest for 5 minutes before slicing into strips.
In a small bowl, prepare the vinaigrette by whisking together the Dijon mustard, red wine vinegar, and 3 tablespoons of olive oil. Season with a pinch of salt and pepper to taste.
To assemble the salad, begin by placing the mixed salad greens on a large platter or individual plates. Arrange the sliced baby potatoes, blanched green beans, cherry tomatoes, kalamata olives, and quartered hard-boiled eggs around the greens.
Top the salad with the grilled chicken slices and drizzle the vinaigrette over the top.
Serve immediately and enjoy your Grilled Chicken Nicoise!
Nutrition Facts
Calories |
2043 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.9 g | 147% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 707 mg | 236% | |
| Sodium | 2995 mg | 130% | |
| Total Carbohydrate | 123.3 g | 45% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 18.3 g | ||
| Protein | 139.1 g | 278% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 407 mg | 31% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 4594 mg | 98% | |
*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.
