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Grilled Chicken Piccata

Clinton Kelly
|
Servings: 4
|
easy
|
45 to 60 min

Don't miss out on making this scandalously delicious grilled chicken!


  • Ingredients
  • step-by-step directions
Ingredients
Grilled Chicken Piccata
  • 2 lemons (zest and juice)
  • 4 chicken breasts (pounded thin)
  • 1/2 teaspoon salt
  • freshly ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup flat leaf parsley (finely chopped)
  • 1 clove garlic (minced)
  • 1 tablespoon capers (finely chopped)
For the Salad
  • 2 cups cooked quinoa
  • 1 cup arugula
  • 1/4 cup canned chickpeas (drained)
  • 1/2 red onion (minced)
  • 1/4 cup extra virgin olive oil
  • 1 lemon (juiced)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
Directions
  • Preheat grill or grill pan.
  • In a medium bowl, combine zest of 1 lemon, juice of 2 lemons, salt, a few grinds of black pepper and olive oil. Pour the marinade over the chicken. Let chicken soak in the marinade for no longer than 10 minutes.
  • Place chicken on preheated grill, cook 3-4 minutes per side, until cooked through.
  • Chop together remaining lemon zest, parsley, garlic and capers. Transfer to a small bowl and set aside.
  • Serve with gremolata on the side.
  • For the salad: In a large bowl, whisk together the lemon juice, honey, Dijon mustard and olive oil. Season with salt and pepper. Toss the warm quinoa in the dressing along with the arugula.
  • Tip: Switch out any citrus you have on hand for the lemon.
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