Grilled Lemon-Rosemary Chicken with Arugula Salad
Tender grilled chicken marinated in lemon and rosemary, paired with a peppery arugula salad for a fresh and invigorating meal. This Mediterranean-inspired chicken recipe, ready in about 55 minutes, pairs boneless skinless chicken breasts, fresh lemon juice, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 pieces (6 oz each) boneless skinless chicken breasts
- 1/4 cup fresh lemon juice
- 2 tbsp, finely chopped fresh rosemary
- 3 cloves, minced garlic cloves
- 3 tbsp extra virgin olive oil
- 1 tsp salt
- 1/2 tsp, freshly ground black pepper
- 4 cups arugula
- 1 cup, halved cherry tomatoes
- 1/4 cup shaved Parmesan cheese
- 1 tbsp balsamic vinegar
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a bowl, whisk together 1/4 cup fresh lemon juice, 2 tbsp finely chopped fresh rosemary, 3 minced garlic cloves, 3 tbsp extra virgin olive oil, 1 tsp salt, and 1/2 tsp freshly ground black pepper to create the marinade.
- Step 2: Place 4 boneless skinless chicken breasts (6 oz each) in a resealable bag and pour the marinade over them. Seal and refrigerate for at least 30 minutes.
- Step 3: Preheat grill to medium-high heat (about 400°F). Remove chicken from marinade and grill for 6-7 minutes per side, until internal temperature reaches 165°F and juices run clear.
- Step 4: While chicken grills, toss 4 cups arugula, 1 cup halved cherry tomatoes, 1 tbsp balsamic vinegar, and 1 tbsp extra virgin olive oil in a large bowl.
- Step 5: Serve grilled chicken over the arugula salad, topped with 1/4 cup shaved Parmesan cheese for a vitalizing and refreshing dish.
Frequently asked questions
How long does Grilled Lemon-Rosemary Chicken with Arugula Salad take to make?
Total time is about 55 minutes (40 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Grilled Lemon-Rosemary Chicken with Arugula Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh lemon juice from drying out.
Can I substitute ingredients in Grilled Lemon-Rosemary Chicken with Arugula Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Grilled Lemon-Rosemary Chicken with Arugula Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Grilled Lemon-Rosemary Chicken with Arugula Salad?
Mediterranean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
