Lemon-Herb Chicken with Fresh Pasta Salad

Lemon-oregano chicken, lightly dressed fresh fettuccine, and a crisp cucumber and greens salad make a bright, balanced supper in about 45 minutes.

45 min

4 servings

Ingredients

1 1/2 lb boneless, skinless chicken breasts or thighs

2 medium lemons

3 garlic cloves, finely grated

3 tbsp extra-virgin olive oil, divided

1 tsp dried oregano

3/4 tsp kosher salt, divided

1/3 cup finely grated Parmesan cheese

3 oz baby arugula

3 oz baby spinach

1 medium English cucumber, thinly sliced

2 tbsp chopped fresh parsley

1/4 tsp freshly ground black pepper

Grill or large skillet · Large pot · Large serving bowl · Instant-read thermometer · Fine grater

Keep the salad crisp

Wait to dress the greens until the chicken is resting, and use just enough dressing to coat the leaves.

Balance each plate

Give the greens and cucumber generous space beside the chicken and keep the pasta serving moderate.

01. Whisk lemon, zest, garlic, oil, oregano, salt, and pepper; coat chicken for 15 minutes while preparing the greens and cucumber.

02. Keep the salad ingredients chilled and dry so they stay crisp while the chicken cooks.

03. Boil fresh fettuccine 2–4 minutes until springy. If using 8 oz dried fettuccine, cook to package timing and reserve pasta water.

04. Toss pasta with oil, lemon, Parmesan, and parsley; loosen dried pasta with reserved water only as needed.

05. Heat the grill or skillet to medium-high and scrape excess marinade from the chicken for better browning.

06. Cook 5–7 minutes per side to 165 F, then rest 5 minutes before slicing across the grain.

07. Whisk lemon, oil, and salt, then toss only enough dressing with the arugula, spinach, and cucumber to gloss them.

08. Serve sliced chicken beside modest pasta portions, with extra dressing available at the table.