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Grilled Chicken Breast with Mediterranean White Bean and Artichoke Salad

Grilled Chicken Breast with Mediterranean White Bean and Artichoke Salad

Ingredients (Serves 4)

Chicken Breast253 g
Cannellini Bean56 g
Artichoke Heart56 g
Cucumber42 g
Cherry Tomato42 g
Red Onion14 g
Kalamata Olive14 g
Olive Oil8.4 ml
Fresh Lemon Juice7 ml
Dijon Mustard2.8 g
Fresh Parsley4.2 g
Fresh Mint2.8 g
Garlic1.4 g
Salt1 pinch
Black Pepper1 pinch

Instructions

1
Pat chicken breasts dry and season generously with salt and pepper. Lightly brush with 5ml olive oil.
2
Preheat a grill pan or outdoor grill to high heat. Grill chicken breasts for 3-4 minutes per side, or until internal temperature reaches 74°C (165°F) and beautiful grill marks are achieved. Allow to rest for 2 minutes before slicing thinly against the grain. This precise grilling ensures tenderness and juiciness.
3
While chicken grills, prepare the salad: Dice cucumber, halve cherry tomatoes, thinly slice red onion, and roughly chop artichoke hearts and pitted olives. Drain and rinse cannellini beans.
4
For the vinaigrette: In a small bowl, whisk together lemon juice, Dijon mustard, minced garlic, remaining 28.6ml olive oil, salt, and pepper until emulsified. Finely chop fresh parsley and mint, stir into the vinaigrette.
5
In a large bowl, combine the diced vegetables, beans, artichoke hearts, and olives. Pour the vinaigrette over the salad and toss gently to coat evenly.
6
Assemble plates: Arrange a bed of the Mediterranean white bean and artichoke salad. Artfully fan the sliced grilled chicken breast over the salad. Garnish with additional fresh herbs for a 'HARD' difficulty presentation.
Grilled Chicken Breast with Mediterranean White Bean and Artichoke Salad
Featured Recipe
Lunch
16 min
Advanced
High Protein
Quick Meal
High Protein

Grilled Chicken Breast with Mediterranean White Bean and Artichoke Salad

A vibrant and protein-rich Mediterranean lunch featuring perfectly grilled lean chicken breast, served alongside a refreshing salad of cannellini beans, tender artichoke hearts, crisp vegetables, and fresh herbs, all tossed in a bright lemon-herb vinaigrette.

16 min
4 servings
HARD
Lunch
16 min
Advanced
High Protein
Nutrition Facts
642
Calories
84g
Protein
33g
Carbs
19g
Fat
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Ingredients

Servings:
4
Main Ingredients1
  • Chicken Breast253 g
Vegetables & Herbs4
  • Cucumber42 g
  • Cherry Tomato42 g
  • Red Onion14 g
  • Garlic1.4 g
Pantry Staples4
  • Olive Oil8.4 ml
  • Fresh Lemon Juice7 ml
  • Salt1 pinch
  • Black Pepper1 pinch
Additional Items6
  • Cannellini Bean56 g
  • Artichoke Heart56 g
  • Kalamata Olive14 g
  • Dijon Mustard2.8 g
  • Fresh Parsley4.2 g
  • Fresh Mint2.8 g

Instructions

  1. 1
    Step 1

    Pat chicken breasts dry and season generously with salt and pepper. Lightly brush with 5ml olive oil.

  2. 2
    Step 2

    Preheat a grill pan or outdoor grill to high heat. Grill chicken breasts for 3-4 minutes per side, or until internal temperature reaches 74°C (165°F) and beautiful grill marks are achieved. Allow to rest for 2 minutes before slicing thinly against the grain. This precise grilling ensures tenderness and juiciness.

  3. 3
    Step 3

    While chicken grills, prepare the salad: Dice cucumber, halve cherry tomatoes, thinly slice red onion, and roughly chop artichoke hearts and pitted olives. Drain and rinse cannellini beans.

  4. 4
    Step 4

    For the vinaigrette: In a small bowl, whisk together lemon juice, Dijon mustard, minced garlic, remaining 28.6ml olive oil, salt, and pepper until emulsified. Finely chop fresh parsley and mint, stir into the vinaigrette.

  5. 5
    Step 5

    In a large bowl, combine the diced vegetables, beans, artichoke hearts, and olives. Pour the vinaigrette over the salad and toss gently to coat evenly.

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