Grilled Lemon-Tarragon Chicken with Arugula Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender grilled chicken breasts marinated in lemon and tarragon, served alongside a peppery arugula salad for a revitalizing meal. This mediterranean-inspired chicken (low carb) ready in about 52 minutes pairs lemon juice, olive oil, chopped fresh tarragon leaves 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.

Prep: 40 min Cook: 12 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, whisk together 1/4 cup lemon juice, 3 tbsp olive oil, 2 tbsp chopped fresh tarragon leaves, 2 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Place 4 boneless skinless chicken breasts in the marinade and refrigerate for at least 30 minutes.
  2. Step 2: Preheat grill to medium-high heat (about 400°F). Remove chicken from marinade and grill for 5-6 minutes per side until internal temperature reaches 165°F and juices run clear.
  3. Step 3: In a large bowl, toss 4 cups arugula with 1 cup halved cherry tomatoes, 1 tbsp red wine vinegar, and 1 tbsp olive oil until lightly coated.
  4. Step 4: Serve grilled chicken atop the salad and garnish with 1/4 cup shaved Parmesan cheese for a stimulating, fresh dinner.

Frequently asked questions

How long does Grilled Lemon-Tarragon Chicken with Arugula Salad take to make?

Total time is about 52 minutes (40 min prep + 12 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-Tarragon 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 lemon juice from drying out.

Can I substitute ingredients in Grilled Lemon-Tarragon 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-Tarragon 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.

Is Grilled Lemon-Tarragon Chicken with Arugula Salad low carb?

Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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