Lemon Grilled Chicken Burrata

There are some dishes that make sense the second they hit the table, and Lemon Grilled Chicken Burrata is one of them. This is lemony grilled chicken paired with creamy burrata for an easy summer dinner. It is practical enough for a weeknight without tasting like a compromise. It is especially good when summer cooking is in full swing. For me, this is the sweet spot: familiar enough to feel like comfort food, but good enough that you are already thinking about the next bite. That is the kind of cooking I want this site to be full of — approachable, full of flavor and never precious about itself. Make it, tweak it to your taste and have a little fun with it. That is the whole point.

Grilled

Lemon Grilled Chicken with Burrata

Leave a review

Print Rate

Lemon Grilled Chicken with Burrata is a craveable chicken dinner with big flavor and no boring bites.

Prep 45 minutes mins

Cook 15 minutes mins

Total 1 hour hr

Makes 4

Save This Recipe!

Please enable JavaScript in your browser to complete this form.

Email Your

Your Email *

Save

Ingredients  

1x2xCustom

For the Chicken

• ▢ 2 lbs chicken breast thinly sliced
• ▢ 1 large lemon zested and juiced
• ▢ 1 tbsp Dijon mustard
• ▢ 1/4 tsp red pepper flakes
• ▢ 4 garlic cloves grated
• ▢ 1/4 cup EVOO
• ▢ Handful of fresh basil torn
• ▢ Salt & Pepper

For the Salad

• ▢ Arugula
• ▢ 1/4 to 1/3 cup chopped sundried tomatoes
• ▢ 1/4 cup toasted pine nuts
• ▢ Burrata
• ▢ Salt & Pepper

For the Basil Vinaigrette

• ▢ 1 tsp Dijon mustard
• ▢ 1 tsp honey
• ▢ 1/4 cup white wine vinegar
• ▢ 1/4 cup EVOO
• ▢ 1 lemon juiced
• ▢ Handful of fresh basil

Instructions 

Cook Mode

• Add all the chicken marinade ingredients to a large bowl and whisk until combined. Then add the chicken, mix until fully coated, and let the chicken marinade for 30 minutes.
• While the chicken marinates, make the dressing by adding all the ingredients to the base of a blender. Blend until smooth and emulsified then set aside.
• Heat a grill over high heat, then spray with non-stick spray. Add the chicken and cook, flipping occasionally, until internal temp reaches 165°
• In a large bowl, add the arugula, sundried tomatoes, and toasted pine nuts. Season with salt, pepper, and as much dressing as you’d like (reserving some to drizzle on top). Mix until combined, then set aside.
• Plate the chicken, then top with the arugula salad. Then take the Burrata, breaking it with your hands, and spread across the top of the salad. Drizzle with more dressing and enjoy!