DIRECTIONS

Start by preparing the chicken 1 to 6 hours ahead of serving. In a bowl, combine the chicken, olive oil, lemon juice, garlic, parsley, rosemary, oregano, salt, and pepper. Toss everything to coat the chicken, cover and refrigerate 1 to 6 hours.

Heat the grill to medium-high heat and prepare salad: In a mason jar or small bowl, combine the olive oil, vinegar, mustard, honey, garlic, salt, and pepper. Seal with a lid and shake vigorously or whisk until emulsified. Taste and adjust seasoning with salt and pepper as desired. In a large bowl, combine the arugula, shallot, grapes, and pecorino cheese. Drizzle half of the vinaigrette overtop and toss gently to coat.

Transfer the chicken to the hot grill and cook until grill marks form, around 4 minutes. Flip and cook the other side until grill marks form and the thickest part of the chicken breast registers 160 F. Transfer the chicken to a tray, tent with foil, and let the residual heat bring the chicken to 165 F. Serve the chicken alongside the California Grapes and Arugula Salad with a drizzle of vinaigrette on the chicken to finish.

Ingredients

2 boneless and skinless chicken breasts, sliced in half lengthwise and pounded 1/8” thin
2 tablespoons extra virgin olive oil
Juice of 1 lemon
3 cloves garlic, finely chopped
2 tablespoons finely chopped fresh parsley
1 tablespoon finely chopped fresh rosemary
1 teaspoon fresh oregano, substitute 1/2 teaspoon dry
1 teaspoon kosher salt
1/2 teaspoon freshly-cracked black pepper

Salad

1/4 cup extra-virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon whole-grain mustard
1 tablespoon honey
1 garlic clove, finely grated
1/4 teaspoon kosher salt
1/4 teaspoon freshly-cracked black pepper
8 ounces arugula, rinsed and dried
1 shallot, thinly sliced
1 cup red Grapes from California, sliced in half
2 ounces thinly shaved Pecorino Romano cheese, substitute Parmigiano Reggiano

DIRECTIONS

Start by preparing the chicken 1 to 6 hours ahead of serving. In a bowl, combine the chicken, olive oil, lemon juice, garlic, parsley, rosemary, oregano, salt, and pepper. Toss everything to coat the chicken, cover and refrigerate 1 to 6 hours.

Heat the grill to medium-high heat and prepare salad: In a mason jar or small bowl, combine the olive oil, vinegar, mustard, honey, garlic, salt, and pepper. Seal with a lid and shake vigorously or whisk until emulsified. Taste and adjust seasoning with salt and pepper as desired. In a large bowl, combine the arugula, shallot, grapes, and pecorino cheese. Drizzle half of the vinaigrette overtop and toss gently to coat.

Transfer the chicken to the hot grill and cook until grill marks form, around 4 minutes. Flip and cook the other side until grill marks form and the thickest part of the chicken breast registers 160 F. Transfer the chicken to a tray, tent with foil, and let the residual heat bring the chicken to 165 F. Serve the chicken alongside the California Grapes and Arugula Salad with a drizzle of vinaigrette on the chicken to finish.

Notes

Recipe created by Ronny Lvovski of @primal_gourmet.

Servings

Yield: Makes 2 servings

Nutritional Information

Nutritional analysis per serving: Calories 760; Protein 42 g; Carbohydrate 32 g; Fat 53 g (63% Calories from Fat); Saturated Fat 12 g (14% Calories from Saturated Fat); Cholesterol 100 mg; Sodium 1410 mg; Fiber 3 g.