Cookwith

Name: Summer Grilled Chicken Breasts with Lemon Herb Salad
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 large boneless, skinless chicken breasts (about 10 oz each); 1 1/2 tsp kosher salt, divided; 1/2 tsp freshly ground black pepper; 2 tbsp olive oil, divided; 1 tsp smoked paprika; 1 large lemon (zest and juice, divided); 2 cups baby arugula or mixed salad greens; 1/2 cup cherry tomatoes, halved; 1/4 cup fresh basil leaves, torn; 1/4 cup crumbled feta cheese

Summer Grilled Chicken Breasts with Lemon Herb Salad

HoneyedMelon1357

This recipe is all about maximizing flavor and freshness—ideal for a hot Idaho summer night. Juicy, smoky grilled chicken breasts are seasoned with salt in advance for extra tenderness, then finished with the brightness of lemon and the herbal pop of basil. A crisp salad adds coolness and crunch, while feta brings just enough creaminess and tang. The result is a high-protein, vibrant meal that's both satisfying and light. Perfect for a quick dinner that feels special, especially when tomatoes and herbs are at their peak.

Ingredients

Instructions

Pat chicken breasts dry. Butterfly each chicken breast by slicing horizontally, keeping one edge attached, then open like a book for even thickness.
Season chicken on both sides with 1 tsp kosher salt and black pepper. Let sit at room temperature for 15 minutes to allow the salt to penetrate (salt early for juicier meat).
In a small bowl, mix 1 tbsp olive oil, smoked paprika, and half the lemon zest. Rub mixture over both sides of the chicken.
Heat a grill pan or outdoor grill over medium-high. Brush grates with a little oil. Grill chicken 4-5 minutes per side, or until deeply golden and cooked through (internal temp 165°F). Transfer to a plate and let rest 3 minutes.
Meanwhile, in a large bowl, toss arugula, cherry tomatoes, basil, remaining lemon zest, 1 tbsp olive oil, remaining 1/2 tsp salt, and a big squeeze of lemon juice. Taste and adjust with more lemon or salt as needed (use acid to brighten).
Slice chicken and serve atop the salad. Sprinkle with crumbled feta and an extra squeeze of lemon.