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Mesclun salad with grilled lemon chicken
Preparation info
- Makes
4
servings - Difficulty
Easy
- Ready in
15 min
Appears in
By Jean-Georges Vongerichten and Mark Bittman
Published 2000
A fine lunch or dinner dish, nicely flavored, well balanced, and very, very fast.
Ingredients
2 3 tablespoons 2 teaspoons
Method
- Prepare a grill fire or preheat a broiler. The fire need only be moderately hot, and the rack should be 4 to 6 inches from the heat source. Brush the chicken breasts with 1 tablespoon of the olive oil and sprinkle with half the rosemary.
- Cut the lemons in half and section them as you would a grapefruit, discarding the seeds and reserving any juice.
- Grill
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