Grilled Chicken With Arugula and Orange Salsa Verde

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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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.

That's it — enjoy your meal!