Grilled Chicken with Radish Salad
Elevate your weeknight dinner with this vibrant and wholesome Grilled Chicken with Radish Salad. Juicy marinated chicken breasts, infused with the zesty flavors of lemon, garlic, and oregano, are perfectly grilled to golden perfection. Paired with a refreshing radish salad featuring crisp cucumbers, sharp red onion, and a bright parsley-honey vinaigrette, this dish strikes the perfect balance between savory and tangy. With just 15 minutes of prep time and a straightforward cooking process, this recipe is ideal for busy evenings or casual backyard gatherings. Serve it as a light, nutritious meal or alongside warm crusty bread for added comfort. Healthy, flavorful, and easy to prepare, this grilled chicken recipe is sure to become a family favorite!
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 4 pieces chicken breasts
- 3 tablespoons olive oil
- 3 pieces garlic cloves
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- 8 pieces radishes
- 1 piece cucumber
- 1 piece red onion
- 2 tablespoons fresh parsley
- 1 tablespoon white vinegar
- 1 teaspoon honey
- 2 tablespoons extra virgin olive oil
Instructions
In a small bowl, whisk together 3 tablespoons of olive oil, minced garlic cloves, lemon juice, dried oregano, salt, and black pepper to create a marinade.
Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Make sure the chicken is evenly coated. Let it marinate in the refrigerator for at least 30 minutes, or up to 4 hours for more flavor.
While the chicken is marinating, prepare the radish salad. Thinly slice the radishes, cucumber, and red onion. Place them in a large mixing bowl.
Chop the fresh parsley and add it to the bowl with the sliced vegetables.
In a small bowl, whisk together the white vinegar, honey, and 2 tablespoons of extra virgin olive oil. Pour this dressing over the salad and toss to combine. Set aside.
Preheat your grill to medium-high heat. Oil the grates lightly to prevent sticking.
Remove the chicken from the marinade and place it on the grill. Cook for approximately 5-6 minutes per side, or until the internal temperature reaches 165°F (75°C).
Remove the grilled chicken from the grill and let it rest for 5 minutes to allow the juices to redistribute.
Serve the grilled chicken alongside the radish salad. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.2 g | 30% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 814 mg | 35% | |
| Total Carbohydrate | 8.0 g | 3% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 4.3 g | ||
| Protein | 55.0 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 50 mg | 4% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 639 mg | 14% | |
*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.
