Grilled chicken with gremolata and rocket salad

  • Preparation Time15 mins
  • Cooking Time5 mins
  • Serves4
  • DifficultyEasy

For the gremolata and chicken

1 clove garlic
1/4 tsp salt, plus more for seasoning
45g fresh flat-leaf parsley leaves
3g finely grated lemon zest
5ml freshly squeezed lemon juice
1 tbsp extra-virgin olive oil
4 chicken breasts, about 115g each
Olive oil spray
Freshly ground black pepper

For the rocket salad

2 bunches rocket, stemmed and leaves torn
1/4 head radicchio, separated and leaves torn
150g red or yellow pear tomatoes, halved
1 tsp extra-virgin olive oil
5ml freshly squeezed lemon juice
1/4 tsp salt
Freshly ground black pepper
For the gremolata:
1) Smash the garlic cloves, sprinkle with the salt and, with the side of a large knife, mash and smear the mixture to a coarse paste. Chop the parsley leaves with the garlic paste.

2) Stir the parsley mixture with the lemon zest, juice and olive oil in a small bowl. Set aside.

For the chicken:
1) Preheat a griddle pan or nonstick skillet to medium high. Spray the chicken breasts lightly with the olive oil and season with salt and black pepper, to taste.

2) Cook the chicken, in batches if necessary to avoid crowding the pan, turning once, until cooked through, about 2 mins per side. Put each chicken breast on a plate and top with the gremolata.

For the rocket salad:
1) Toss the rocket, radicchio and tomatoes with 1 tsp of olive oil and the lemon juice, salt and pepper.

2) Divide the salad between the plates. Serve immediately.

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