🍗 Grilled chicken breast
Grilled chicken breast is a skinless breast seasoned simply with salt, pepper, a little olive oil and lemon, then cooked on a hot grill or griddle pan until lightly charred outside and juicy inside. It is lean, firm and mild, and works sliced over salads, with grains and vegetables, or in wraps.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 2 skinless chicken breasts (about 300 g)
- 1 tbsp olive oil
- 1/2 lemon, juiced, plus wedges to serve
- Salt and black pepper
Method
- Flatten the thickest part of the breasts to an even thickness of about 2 cm.
- Rub with oil, lemon juice, salt and pepper; leave for 10 minutes or up to a few hours in the fridge.
- Heat a grill or griddle pan until very hot.
- Cook for 5–6 minutes per side until cooked through (74 °C in the centre).
- Rest for 5 minutes, slice and serve with lemon wedges.
How to make it lighter
- Brush the oil on the meat rather than pouring it into the pan: 1 tbsp olive oil ≈ 120 kcal.
- Pair it with grilled vegetables or a big salad to make a filling plate.
- Season with herbs, garlic and spices for flavour instead of creamy sauces.
History
Grilled chicken breast has no single origin: it is cooked in some form in almost every cuisine. It became a staple of fitness and everyday healthy-eating menus worldwide thanks to its lean meat and simple preparation.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Grilled chicken breast and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →