Name: Mediterranean Grilled Lemon Herb Chicken with White Bean Salad
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 large boneless, skinless chicken breasts (about 8 oz each); 1/4 cup fresh lemon juice; 2 tbsp olive oil; 3 garlic cloves, minced; 1 tbsp chopped fresh oregano (or 1 tsp dried); 1 tbsp chopped fresh parsley; 1 tsp smoked paprika; Salt and black pepper, to taste; 2 (15 oz) cans cannellini beans, rinsed and drained; 1 cup cherry tomatoes, halved; 1 small red onion, finely diced; 1/2 English cucumber, diced; 1/4 cup chopped fresh parsley; 1 tbsp red wine vinegar; 1 tbsp extra-virgin olive oil; 1/2 tsp dried oregano

Mediterranean Grilled Lemon Herb Chicken with White Bean Salad

FragrantBagel8154

This Mediterranean Grilled Lemon Herb Chicken with White Bean Salad is a vibrant, protein-packed dinner that's perfect for anyone seeking a low-calorie, low-fat, yet satisfying meal. The lean chicken breasts are marinated in a zesty lemon-herb blend, which infuses them with classic Mediterranean flavors and keeps them juicy. The hearty white bean salad, tossed with fresh vegetables and a simple vinaigrette, not only adds fiber and texture but acts as a flavorful bridge tying everything together—just as Mediterranean cuisine celebrates. This dish is colorful, fresh, and layered with bright, herbaceous notes, making it both nourishing and delicious. Perfect for busy weeknights, meal prep, or impressing guests with healthy, bold flavors!

Ingredients

Instructions

In a bowl, whisk together lemon juice, 2 tbsp olive oil, garlic, chopped oregano, parsley, smoked paprika, salt, and pepper to make a marinade.
Pound chicken breasts to even thickness. Place in a zip-top bag or shallow dish, pour marinade over, and marinate at least 15 minutes (up to 4 hours for stronger flavor).
While chicken marinates, combine beans, tomatoes, red onion, cucumber, parsley, red wine vinegar, 1 tbsp olive oil, and dried oregano in a mixing bowl. Season with salt and pepper. Chill until ready to serve.
Preheat grill pan or outdoor grill to medium-high. Remove chicken from marinade and grill 5–7 minutes per side, or until cooked through and juices run clear (internal temp 165°F).
Let chicken rest 3–5 minutes, then slice.
Serve sliced chicken over the white bean salad. Spoon extra salad juices over the top for flavor.