Name: Lemon Rosemary Grilled Chicken with Mediterranean Tomato Salad
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 boneless, skinless chicken breasts; 2 tbsp olive oil, divided; 1 lemon, zested and juiced; 2 garlic cloves, minced; 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried); 1 tsp kosher salt; 1/2 tsp black pepper; 1 cup cherry tomatoes, halved; 1/4 cup red onion, thinly sliced; 1/4 cup cucumber, diced; 2 tbsp fresh parsley, chopped; 1 tbsp red wine vinegar; 1/4 tsp dried oregano

Lemon Rosemary Grilled Chicken with Mediterranean Tomato Salad

GingerGrape0160

This dish brings together the bright flavors of lemon and rosemary with juicy grilled chicken, perfectly complemented by a refreshing Mediterranean tomato salad. The marinade infuses the chicken with citrus and herbaceous notes, while grilling adds a smoky char. The crisp salad, dressed simply with olive oil, lemon, and oregano, provides a vibrant, cooling contrast—ideal for a warm-weather dinner or a light, healthy meal. Layering complementary flavors and textures, this recipe is both satisfying and visually appealing, making it a perfect weeknight entree or casual dinner party centerpiece.

Ingredients

Instructions

Pat chicken breasts dry. In a bowl, whisk 1 tbsp olive oil, lemon zest, half the lemon juice, garlic, rosemary, salt, and pepper. Coat chicken in marinade and let sit 10-30 minutes (or refrigerate up to 4 hours).
Heat grill or grill pan to medium-high. Brush grates lightly with oil.
Grill chicken 5-6 minutes per side, until juices run clear and internal temperature reaches 165°F. Rest 5 minutes before slicing.
Meanwhile, combine cherry tomatoes, red onion, cucumber, and parsley in a large bowl. Whisk remaining olive oil, lemon juice, red wine vinegar, oregano, and a pinch of salt and pepper. Toss with vegetables.
Slice chicken and serve over the Mediterranean tomato salad. Garnish with extra parsley and a wedge of lemon.