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Pan-Grilled Chicken Breasts with Parsley Salad and Sun-Dried Tomatoes

Grilled chicken breast paired with a fresh parsley salad, sun-dried tomatoes, parmesan slivers, and a zesty basil dressing.

HealthyChickenHigh ProteinGrillSalad

Estimated Nutrition

Per Serving Total
Calories 1755.1 kcals 7020.5 kcals
Carbohydrates 9.7 grams 38.6 grams
Fat 169.6 grams 678.4 grams
Protein 53.8 grams 215.2 grams
Cook Time
15 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
150
ml
Rice Wine Vinegar
1
teaspoon
Worcestershire Sauce
Dairy
30
g
Parmesan Cheese
Slivers
Meat
8
piece
Chicken Breasts
Skinless
NutsSeeds
1
pinch
Salt
To taste
1
pinch
Black Pepper
Freshly ground
1
handful
Basil
Fresh
2
clove
Garlic
Crushed
4
handful
Curly Parsley
De-stalked
OilsFats
1
tablespoon
Olive Oil
For brushing
600
ml
Olive Oil
For dressing
Vegetables
1
piece
Shallot
Finely chopped
8
piece
Sun-Dried Tomatoes
Chopped

Steps

  • Blend the basil, oil, vinegar, shallot, garlic, and seasoning together until smooth.
  • Brush chicken with olive oil and grill in a pre-heated pan until golden and cooked through.
  • Toss parsley with basil dressing and a dash of Worcestershire sauce.
  • Plate the parsley salad and top with chicken, sun-dried tomatoes, and parmesan slivers.