Description
Tender broiled chicken breast served with segmented lemons, atop a bed of mesclun lettuce.
Ingredients
Units
Scale
- 2 boneless, skinless chicken breasts
- 1 sprig rosemary, finely chopped
- 1 lemon
- 2 tablespoons freshly squeezed lemon juice
- 1/4 cup extra virgin olive
- 1 teaspoon honey
- 6 cups mesclun, baby spinach, or other tender salad greens
- Salt and pepper to taste
- extra virgin olive oil, for brushing
Instructions
- In a cooking tray, add chicken breast and brush with olive oil on both sides (for Paleo Diet:omit olive oil and lay chicken on parchment paper). Season with salt and pepper and sprinkle rosemary on both sides.
- Turn the oven on to broil. Broil on each side for about 6 minutes, until chicken is a light golden brown.
- Peel and segment lemon, removing the entire membrane.
- Divide lettuce among two plates.
- Take chicken out of the oven, slice pieces width-wise and lay on top of the lettuce.
- Add lemon segments and pour a little dressing over. Reserve some on the side for dipping chicken or to add more to the salad.
- Season with salt and pepper and serve immediately.
For the dressing:
- In a bowl, mix lemon juice, 1/4 cup olive oil and honey. Mix well until all the ingredients are emulsified. Season with a little salt and pepper.
Notes
The salad will not keep well in the fridge, it’s best enjoyed fresh.
However, you can save the chicken in a storage container and refrigerate it for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 336
- Sugar: 6.8g
- Sodium: 85.4mg
- Fat: 29.4g
- Saturated Fat: 4.3g
- Unsaturated Fat: 3.3g
- Trans Fat: 0g
- Carbohydrates: 15.7g
- Fiber: 2.4g
- Protein: 9.4g
- Cholesterol: 20.7mg
