Lighter Fare Recipe
Make Lighter Fare Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Grilled Citrus Herb Chicken
Simple Baby Greens Salad
Optional Garnish & Serving
Method
Grilled Citrus Herb Chicken
Prepare and Marinate
Pound each chicken breast to an even thickness (about 1/2 inch) using a meat mallet or heavy pan. In a bowl, whisk together olive oil, lemon juice, orange juice, minced garlic, chopped rosemary, chopped thyme, honey, kosher salt, and black pepper until combined. Place the chicken breasts in a large resealable bag or shallow dish and pour the marinade over them. Seal or cover and refrigerate for 30 minutes to 2 hours (minimum 30 minutes for flavor; up to 2 hours for more infusion).
Grill the Chicken
Remove chicken from marinade and let excess drip off. Place breasts on the hot grill. Cook 4–6 minutes per side, depending on thickness, turning once, until internal temperature registers 165°F (74°C) at the thickest part and juices run clear. Avoid overcooking to keep the chicken tender. If using a thermometer, check at about 4 minutes on the second side.
Rest
Transfer grilled chicken to a cutting board and tent loosely with foil. Let rest 5 minutes to allow juices to redistribute before slicing.
Simple Baby Greens Salad
Make the dressing by whisking extra virgin olive oil, red wine vinegar, Dijon mustard, honey, salt, and black pepper in a small bowl or shake in a jar until emulsified.
In a large salad bowl, combine mixed baby greens, sliced cucumber, halved cherry tomatoes, and thinly sliced red onion. Toss gently with most of the dressing, reserving a tablespoon to adjust at the end if needed.
Sprinkle crumbled feta and toasted sliced almonds over the dressed greens just before serving so they remain texturally distinct.
Assembly & Serving
Slice the rested grilled chicken into 1/4-inch slices. Arrange a portion of dressed baby greens on each plate and fan sliced chicken over the salad or place alongside, depending on preference.
Garnish each plate with a lemon wedge and a small herb sprig. Taste and adjust with extra dressing, salt, or pepper as desired.