Lemon and Garlic Grilled Chicken Cutlets with Corn and Cherry Tomato Sauce
Prep time
Cook time
Total time
Recipe adapted from www.rachelraymag.com (my fav!)
Recipe type: Chicken
Cuisine: American
Serves: serves 4
  • 4 boneless chicken breasts, butterflied
  • 1 lemon, zested and ½ juiced
  • 4 cloves garlic, grated
  • 5-6 tbsp extra virgin olive oil
  • ½ cup corn (from the ear is best!)
  • ⅓ cup chick peas (garbanzo beans)
  • 1 bunch chives, chopped
  • 1 small red pepper, diced into chunks
  • 2 tablespoons butter
  • ½ cup cherry tomatoes, halved
  • 4 cups baby arugula and kale mix
  • Thin sliced parmesan cheese for garnish
  1. Preheat grill pan to medium high.
  2. Combine half of the garlic, lemon zest and juice of half of the lemon with 4 tablespoons of extra virgin olive oil.
  3. Whisk until combined and set aside.
  4. Pound the butterfly cutlets and season with salt and pepper.
  5. Turn them in the lemon-garlic marinade and set aside.
  6. In a large skillet heat the remaining 2 tablespoons of olive oil over medium high.
  7. Place corn in skillet and cook until slightly brown. Add in red pepper, chick peas and chives and remaining garlic. Cook until softened.
  8. Add the butter and stir to melt. Toss in the cherry tomatoes. Mixture will form into a cream sauce.
  9. Remove the chick pea and corn sauce from the heat and set aside.
  10. Grill the chicken on each side. Transfer to serving plates.
  11. Top chicken with cream sauce mixture and a handful of arugula mix. Garnish with a sprinkle of chives and cheese shreds. Delish!
Recipe by Chocolate and Lace at https://www.chocolateandlace-usa.com/lifestyle-blogger-jenny-meassick-of-the-weekend-blog-chocolate-and-lace-shares-her-easy-and-delicious-recipe-for-grilled-chicken-cutlets-with-cherry-tomato-corn-and-chickpea-sauce/