Grilled Chicken with Rocket, Lemon & Parmesan
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my go to dishes when I want something impressive yet totally doable on a weeknight. The beauty of this grilled chicken is how quickly it comes together, ready in under an hour from start to finish. I love pairing the juicy, tender chicken with peppery rocket and sharp parmesan, all brightened up with fresh lemon. The rocket is packed with vitamins and minerals that make you feel genuinely good about what you're eating. It's simple, delicious, and honestly costs just a few pounds to make for four people.
Ella x
Ingredients
- 4chicken breast fillets(approximately 180g each)
- 4 tablespoonsextra virgin olive oil
- 3 tablespoonsfresh lemon juice
- 2garlic cloves(minced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 150 gramsfresh rocket leaves
- 75 gramsparmesan cheese(thinly shaved)
- ½red onion(thinly sliced)
- 200 gramscherry tomatoes(halved)
- 4fresh thyme sprigs
- 1 teaspoonhoney
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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