American · Dinner
Grilled Chicken Breast
Boneless chicken breast marinated in lemon, garlic, and oregano, then grilled over medium-high heat and sliced. Served with warm black beans and a fennel-cucumber salad dressed in olive oil and dill. A protein-forward, low-refined-carb plate built for easy digestion and steady fullness.
$4
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
331Calories
42.6gProtein
9.2gFat
22.2gCarbs
2.4gSugar
8.9gFiber
339mgSodium
96mgChol
1.7gSat Fat
742mgPotassium
95mgCalcium
3.1mgIron
0.4mcgVitamin B12
18mgVitamin C
Goes well with
Dry Sauvignon Blanc
local
Unsweetened Iced Tea with Lemon
international
protein-rich
high-fiber
low-carb
gluten-free
egg-free
low-calorie
glp-1
Instructions
1
Prep
Combine lemon juice, minced garlic, oregano, 1 teaspoon olive oil, salt, and pepper, then coat the chicken breast fully.
2
Marinate
Leave the chicken in the marinade for 30 minutes until glossy.
3
Grill
Grill the chicken on a preheated grill pan over medium-high heat 5 to 6 minutes per side until it shows char marks and reaches 74°C.
4
Rest
Rest the chicken on a board 4 minutes, then slice across the grain.
5
Plate
Toss sliced cucumber, shaved fennel, dill, and remaining oil, warm the black beans, then fan the chicken alongside the salad.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g chicken breast, boneless skinless
- 2 tbsp2 tbsp lemon juice
- 2 clove2 clove garlic
- 2 tsp2 tsp dried oregano
- 4 tsp4 tsp olive oil
- 6 oz170g black beans, cooked and drained
- 4 oz110g fennel, thinly shaved
- 4 oz110g cucumber
- 2 tsp2 tsp fresh dill
- a pinch of salt
- a pinch of black pepper
