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.
Ingredients
- Chicken Breast253 g
- Cucumber42 g
- Cherry Tomato42 g
- Red Onion14 g
- Garlic1.4 g
- Olive Oil8.4 ml
- Fresh Lemon Juice7 ml
- Salt1 pinch
- Black Pepper1 pinch
- Cannellini Bean56 g
- Artichoke Heart56 g
- Kalamata Olive14 g
- Dijon Mustard2.8 g
- Fresh Parsley4.2 g
- Fresh Mint2.8 g
Instructions
- 1Step 1
Pat chicken breasts dry and season generously with salt and pepper. Lightly brush with 5ml olive oil.
- 2Step 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.
- 3Step 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.
- 4Step 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.
- 5Step 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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