lemon herb chicken breasts

Lemon Herb Chicken Breasts & Kale Crunch Salad

When I have my act together (I have not lately), this is the kind of lunch or dinner I love to have prepped in the fridge. This morning I grilled Lemon Herb Chicken Breasts to go over a Kale Crunch Salad. I was worried about drying out the chicken, so I halved the breasts into cutlets and they stayed super juicy and cooked SO fast. Throw it over a sweet, tangy, crunchy kale salad and you’ve gotten your greens and protein in! After too many quick pasta and hot dog/burger nights, I really needed something lean and green. 

lemon herb chicken breasts

Lemon Herb Chicken Breasts

Course Main Course
Cuisine American


  • 1/3 cup olive oil
  • 1 lemon, zested and juiced (about 1 tbsp zest and 2–3 tbsp juice)
  • 4 cloves garlic, minced
  • 2 tbsp fresh oregano, minced
  • 1 tbsp fresh rosemary, minced
  • 1/4 cup fresh basil, chopped
  • 1/2 tsp kosher salt, plus more to taste
  • 1/2 tsp black pepper, freshly ground
  • 4 large chicken breasts, halved horizontally into cutlets


  • In a large bowl, whisk together the olive oil, lemon zest and juice, garlic, herbs, salt, and pepper. Add the chicken cutlets and turn thoroughly to coat.
  • Grill or sauté the chicken over high heat for about 3–4 minutes on the first side, then flip and cook for another 2-3 minutes or until cooked through. Since the chicken has been cut so thinly, it should cook much faster than a big, thick chicken breast.
kale crunch salad

Kale Crunch Salad

Course Salad
Cuisine American



  • 1 tbsp Dijon mustard
  • 2 tbsp maple syrup
  • 1/4 cup apple cider vinegar
  • 1/2 cup olive oil
  • salt and pepper, to taste


  • 4 cups kale, stemmed and shredded
  • 4 cups cabbage, thinly shredded
  • 1 medium Honeycrisp apple, diced
  • 1/2 cup almonds, slivered and toasted
  • 1/4 cup Pecorino cheese, grated


  • Make the dressing by whisking together the Dijon, maple syrup, vinegar, and olive oil. Season to taste with salt and pepper.
  • Toss the kale and cabbage in a large bowl and add a few spoonfuls of dressing. Briefly massage the salad with your hands to soften the kale and cabbage. Add the apple, almonds, and cheese, and toss with additional dressing. Season to taste with salt and pepper.

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