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

  • About

A fine lunch or dinner dish, nicely flavored, well balanced, and very, very fast.

Ingredients

  • 2 boneless chicken breasts, cut in half
  • 3 tablespoons extra-virgin olive oil
  • 2 teaspoons

Method

  1. 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.
  2. Cut the lemons in half and section them as you would a grapefruit, discarding the seeds and reserving any juice.
  3. Grill