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30 minute dinner: Grilled Rosemary Chicken with tossed salad

5 from 1 review

  • Author: Emily
  • Total Time: 25 minutes
  • Yield: 4 1x


Grilled caramelized Lemons provide the base for a fresh homemade rosemary garlic vinaigrette used to coat the chicken on the grill and dress the tossed salad. Amazingly flavored, calorie saving quick weeknight dinner.


  • 2 lemons, halved
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fresh rosemary, minced
  • 1 garlic clove, minced or pressed
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup olive oil
  • 4 boneless, skinless chicken breasts (about 1 1/2 pounds)
  • 12 cups salad greens, about 1 pound


  1. Preheat grill to about 350. Grill lemons cut side down over fire until deep brown and caramelized, 5 to 8 minutes. Remove and set aside.
  2. Combine about 3 tablespoons of squeezed lemon juice from the grilled lemons with the mustard, rosemary, garlic, sugar, salt and pepper and oil. Whisk until emulsified. Pour 1/3 cup in to a separate container and set aside.
  3. Pat chicken dry on both sides with paper towels. Brush chicken with remaining dressing. Place on grill and cook about 5 minutes per side or until center reaches 160 degrees. Remove from grill and tent with foil.
  4. Whisk 1/3 vinaigrette that was set aside earlier to re-combine and toss with salad greens. Serve with the chicken and enjoy!
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Entree
  • Cuisine: American