Grilled Lemon-Dijon Chicken Thighs with Arugula Salad

David Bonom, Cooking Light June 2014 Photo: Randy Dausch; Styling: Lindsey Lower This light, quick main is perfect for warmer months. If you have 5 extra minutes, grill some vegetables to toss into the salad; try asparagus or red onion. Nutritional Information Calories 249 Fat 13.5 g Satfat 2.4 g Monofat 7.8 g Polyfat 2 g Protein 23 g Carbohydrate 8 g Fiber 1 g Cholesterol 108 mg Iron 2 mg Sodium 469 mg Calcium 78 mg

Photo by Ryan B.
Adapted from myrecipes.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

Adapted from myrecipes.com

Ingredients

  • 4

    (4-ounce) skinless, boneless chicken thighs

  • 1/2

    teaspoon salt, divided

  • 1/4

    teaspoon freshly ground black pepper, divided

  • 2 1/2

    tablespoons extra-virgin olive oil, divided

  • 2

    teaspoons fresh lemon juice

  • 2

    teaspoons Dijon mustard

  • 1

    teaspoon minced fresh garlic

  • Cooking spray

  • 2

    tablespoons thinly sliced shallots

  • 1

    tablespoon balsamic vinegar

  • 2

    teaspoons honey

  • 1

    cup grape tomatoes, halved

  • 1

    (5-ounce) package baby arugula

Directions

1. Sprinkle chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper. Combine chicken, 1 1/2 teaspoons oil, juice, Dijon, and garlic in a bowl; toss to coat. Let stand 4 minutes. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; grill 5 minutes on each side or until done. Place chicken on a cutting board. Cut chicken into 1/4-inch-thick slices. 2. Combine remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, remaining 2 tablespoons oil, shallots, vinegar, and honey in a large bowl, stirring with a whisk to dissolve honey. Add tomatoes and arugula; toss to coat. Place 1 1/2 cups arugula mixture on each of 4 plates; top evenly with sliced chicken.

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