Thursday, May 27, 2010

Citrus Grilled Chicken Over Mixed Field Greens

Here is a very healthy, fresh and flavorful meal. Great for summertime!

2 lemons, zest and juice, divided
1 lime, zest and juice
1 garlic clove, passed through a garlic press
olive oil
1 tsp dijon mustard
2 chicken breasts, split in half into cutlets
mixed organic greens
roasted sunflower seeds
goat cheese

In a medium bowl, zest one of the lemons and the lime. Add the juice from both and the garlic. Whisk in some olive oil, about 1/3-1/2 cup. Place the chicken in the bowl and coat well. Let marinate for 10 minutes.

Heat a nonstick grill pan or skillet over medium high heat. Place the chicken on the grill and cook for about 4 minutes per side, until cooked through. Remove to a pan and let rest for a minute, slice.

For the dressing, whisk the juice from the other lemon with the mustard. Slowly add in a little olive oil, about 1/3 cup. Place some field greens on each plate, crumble a little goat cheese and sprinkle with sunflower seeds. Add some of the dressing and top with the chicken.

You could also use an orange along with the lime and lemon if you wanted.


  1. I love goat cheese, the vinaigrette sounds delicious and simple. I will have to try this out. Thanks for the recipe.

  2. Thanks for the comment, Carmen. I love goat cheese, too! Let me know how you like the salad.