Grilled Chicken With Arugula and Orange Salsa Verde Recipe

Name: Grilled Chicken With Arugula and Orange Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 4-ounce bunch of arugula, coarsely chopped; 2 tablespoon snipped chives; 2 tablespoons capers, drained and rinsed; 1 garlic clove, minced; 2 teaspoons finely grated orange zest; 1/4 cup extra-virgin olive oil, plus more for brushing; 3 tablespoons fresh orange juice; 1 tablespoon white wine vinegar; Salt and freshly ground pepper; Four 6-ounce boneless chicken breast halves, with skin; Orange sections, for garnish

Servings: persons

One 4-ounce bunch of arugula, coarsely chopped
2 tablespoon snipped chives
2 tablespoons capers, drained and rinsed
1 garlic clove, minced
2 teaspoons finely grated orange zest
1/4 cup extra-virgin olive oil, plus more for brushing
3 tablespoons fresh orange juice
1 tablespoon white wine vinegar
Salt and freshly ground pepper
Four 6-ounce boneless chicken breast halves, with skin
Orange sections, for garnish

1
In a mini food processor, pulse the arugula with the snipped chives, capers, garlic and orange zest until the arugula is finely chopped.
2
Add 1/4 cup of the olive oil, the orange juice and vinegar and pulse to a coarse puree.
3
Transfer the salsa to a bowl and season with salt and pepper.
4
Light a grill or heat a grill pan.
5
Lightly brush the chicken with olive oil and season with salt and pepper.
6
Grill the chicken over moderate heat, turning occasionally, until browned and cooked through, about 12 minutes.
7
Transfer the chicken to plates and top with the salsa.
8
Garnish with the orange sections and serve.

177

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: One 4-ounce bunch of arugula, coarsely chopped, 2 tablespoon snipped chives, 2 tablespoons capers, drained and rinsed, 1 garlic clove, minced, and more.

Yes, Grilled Chicken With Arugula and Orange Salsa Verde falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Chicken With Arugula and Orange Salsa Verde

How did you like this recipe?

Frequently Asked Questions