Grilled Chicken and Tomato-Basil Salad with Parmesan


Serves: 4

  1. 2 tablespoons extra virgin olive oil
  2. 1 to 2 cloves garlic, minced
  3. salt to taste
  4. freshly ground black pepper
  5. 10 leaves fresh basil, chopped 
  6. 1 pint cherry tomatoes, halved
  7.  nonstick cooking spray
  8. 4 boneless, skinless chicken breasts, about 4 to 6 ounces each
  9. juice and zest of 1 lemon
  10. 8 cups arugula leaves 
  11. 1/4 cup Parmesan cheese shavings

Cooking Instructions:

  1. In a medium bowl, mix 1 tablespoon of olive oil, garlic, salt, pepper and basil together. Add the cherry tomatoes and toss to combine.
  2. Spray the grill grate with nonstick cooking spray and preheat the grill to medium-high.
  3. Season the chicken breasts with salt and pepper and grill them on both sides until the chicken is cooked through, about 6 to 8 minutes per side.
  4. In large bowl, whisk the remaining olive oil, lemon juice and zest together. Add the arugula and toss to combine.
  5. Arrange the arugula on 4 dinner plates or on a serving platter. Place the chicken breasts on top of the arugula and garnish with the tomato salad and Parmesan shavings.

Nutritional Information:

  1. Serving Size: 1
  2. Calories 307
  3. Carbohydrates 10g
  4. Fat 11g
  5. Fiber 3g
  6. Protein 43g
  7. Sodium 424mg

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