Cookwith

Name: Flat Top Lemon-Herb Chicken with Roasted Grapes and Arugula
Prep time: 25 min
Total time: 25 min
Yield: 2 servings
Ingredients: 2 boneless, skinless chicken breasts (about 6 oz each); 1 lemon (zest and juice); 2 tbsp olive oil; 1 cup seedless red grapes, halved; 2 cups baby arugula; Kosher salt and freshly ground black pepper

Flat Top Lemon-Herb Chicken with Roasted Grapes and Arugula

miradugm

This vibrant six-ingredient recipe is tailor-made for al fresco California evenings and a stellar accompaniment to a charcuterie board. The juicy, lemon-zested chicken sears beautifully on your flat top, while quick-roasted grapes add bursts of sweet acidity. Tossed with peppery arugula, the dish is as visually striking as it is flavorful—balancing salty, tangy, and sweet notes perfect alongside cured meats and cheeses. Elegant, easy, and utterly satisfying for two.

Ingredients

Instructions

Preheat your flat top grill to medium-high heat and brush with 1 tbsp olive oil.
In a bowl, zest and juice the lemon. Reserve half the zest and juice for dressing.
Pat chicken dry. Season both sides generously with salt, pepper, and half the lemon zest.
Drizzle chicken with 1/2 tbsp olive oil. Place on the flat top and cook for 4-5 minutes per side, until golden and cooked through. Remove and let rest.
While chicken cooks, toss grapes in remaining olive oil. Place on the flat top and cook for 3-4 minutes, stirring occasionally, until just blistered and caramelized.
Toss arugula with reserved lemon juice and zest, a pinch of salt, and warm grapes.
Slice chicken. Plate over the arugula and grapes, spooning any juices from the flat top over the salad. Finish with cracked pepper to taste. Serve immediately.