Grilled Chicken with Rocket, Lemon & Parmesan

Instructions

1. 1

   Combine 2 tablespoons olive oil, minced garlic, half the lemon juice, salt, and pepper in a bowl. Coat the chicken breasts thoroughly with this marinade and let rest for 15 minutes.

   Tip: Marinating tenderizes the chicken and infuses it with flavor.

2. 2

   Preheat your grill or grill pan to medium-high heat, about 200°C (400°F). Lightly oil the grill grates to prevent sticking.

   Tip: A hot grill creates beautiful char marks and locks in juices.

3. 3

   Place the marinated chicken breasts on the hot grill and cook for 12-15 minutes, turning halfway through, until golden brown with no pink inside and reaching 75°C internal temperature.

   Tip: Avoid moving the chicken too frequently to achieve a nice crust.

4. 4

   While the chicken cooks, whisk together the remaining 2 tablespoons olive oil, remaining lemon juice, and honey in a small bowl to create the dressing.

   Tip: The honey balances the tartness of the lemon beautifully.

5. 5

   In a large bowl, gently toss the fresh rocket with the sliced red onion and halved cherry tomatoes.

   Tip: Use your hands to combine gently to avoid bruising the delicate rocket leaves.

6. 6

   Remove the cooked chicken from the grill and let rest for 3-4 minutes on a warm plate.

   Tip: Resting allows the juices to redistribute for more tender, moist chicken.

7. 7

   Dress the rocket salad with the lemon-honey dressing and divide among serving plates.

   Tip: Dress the salad just before serving to keep it crisp.

8. 8

   Top each portion of rocket salad with a grilled chicken breast and scatter the shaved Parmesan cheese over the top. Garnish with fresh thyme sprigs and serve immediately.

   Tip: The warm chicken will slightly wilt the rocket, creating a perfect texture contrast.