Grilled Chicken with Watercress
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in under an hour and tastes like you spent all day in the kitchen. The star here is watercress, which is packed with vitamins and minerals that boost your immune system, plus it adds this wonderful peppery bite to balance the tender grilled chicken. The best part? Everything relies on simple pantry staples like olive oil, lemon, and garlic, so you probably have most of it on hand already. It's elegant enough for guests but easy enough for a busy Tuesday night.
Ella x
Ingredients
- 4chicken breasts(boneless, skinless, about 6 oz each)
- 946 mlfresh watercress(loosely packed)
- 6 tablespoonsolive oil
- 3 tablespoonsfresh lemon juice
- 4garlic cloves(minced)
- 2 teaspoonsfresh thyme(chopped)
- 1 tablespoondijon mustard
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 355 mlbread cubes(day-old, for croutons)
- 1shallot(thinly sliced)
Detail level
Instructions
- 1
Combine 3 tablespoons olive oil, 2 tablespoons lemon juice, 3 minced garlic cloves, thyme, 0.5 teaspoon salt, and 0.25 teaspoon pepper in a bowl. Coat chicken breasts thoroughly with this marinade and let sit for 15 minutes while you prepare the grill.
Tip: Marinating at room temperature allows flavors to penetrate the chicken quickly without drying it out.
- 2
Preheat grill to medium-high heat (about 400°F). Toss bread cubes with 2 tablespoons olive oil and 1 minced garlic clove, then spread on grill grate or grill basket. Toast for 5-7 minutes, stirring occasionally, until golden brown. Set croutons aside.
Tip: Watch the croutons closely to prevent burning; they continue to crisp as they cool.
- 3
Place marinated chicken breasts on the hot grill and cook for 12-15 minutes, turning once halfway through, until internal temperature reaches 165°F and grill marks are visible.
Tip: Resist the urge to flip frequently; let each side develop a golden crust for better flavor.
- 4
While chicken grills, whisk together remaining 1 tablespoon olive oil, 1 tablespoon lemon juice, dijon mustard, remaining 0.5 teaspoon salt, and 0.25 teaspoon pepper in a large bowl to create the vinaigrette.
Tip: The mustard acts as an emulsifier to help blend the oil and lemon juice smoothly.
- 5
Add watercress and sliced shallot to the bowl with vinaigrette and toss gently until leaves are lightly coated, being careful not to bruise the delicate greens.
Tip: Watercress wilts quickly, so dress it just before serving for maximum freshness and crunch.
- 6
Remove chicken from grill and let rest for 3-4 minutes. Slice each breast diagonally into strips. Divide dressed watercress among four plates, top with chicken strips, and scatter warm croutons around the plate.
Tip: Resting the chicken allows juices to redistribute, keeping the meat tender and moist.
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