Mustard, Lemon, and Coriander Grilled Chicken Breasts with Lemon-Basil Vinaigrette

Mustard, Lemon, and Coriander Grilled Chicken Breasts with Lemon-Basil Vinaigrette can be cooked on a stove-top grill pan if the weather doesn’t cooperate!  Use Grilling Recipes to find more low-carb recipes like this one.

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Mustard, Lemon, and Coriander Grilled Chicken Breasts with Lemon-Basil Vinaigrette found on KalynsKitchen.com

Here we are heading into one of the biggest grilling weekends of the year in the U.S., and in Utah we’ve been having so much rain (and snow!) that I ended up cooking these Mustard, Lemon, and Coriander Grilled Chicken Breasts with Lemon-Basil Vinaigrette using my stove-top grill pan.I really hope the weather is cooperating where you live so you can grill outside, but either outdoor or stove-top grilling will give good results for this recipe.

The marinated chicken breasts are grilled, then sliced on the diagonal and served with a lemon-basil vinaigrette, and if you don’t have basil yet in your herb garden, I think a different herb, or even thinly sliced green onions will work here too.

Mustard, Lemon, and Coriander Grilled Chicken Breasts with Lemon-Basil Vinaigrette found on KalynsKitchen.comTrim chicken breasts to remove visible fat and tendons, and make them close to the same thickness. (You can pound them a bit if you don’t want to trim, but I don’t mind trimming because I save the scraps to make homemade chicken stock.) Whisk together Dijon mustard, lemon juice, ground coriander, and olive oil to make a marinade for the chicken. Let chicken marinate for a few hours in the refrigerator (or as long as all day, if you’re at work.) When you’re ready to cook the chicken, wash and dry the basil leaves, cut into thin strips and then finely chop. Whisk together the lemon juice and olive oil, then stir in the chopped basil and season vinaigrette with salt and fresh ground black pepper.

Mustard, Lemon, and Coriander Grilled Chicken Breasts with Lemon-Basil Vinaigrette found on KalynsKitchen.comTo make criss-cross grill marks, first lay the chicken on the diagonal in the preheated pan and cook until you can see marks when you lift the chicken (about 2-3 minutes.) Then turn the chicken 45 degrees so it’s going on a diagonal the other way on the pan or grill grates . Cook until the second set of grill marks appear. Turn chicken over and cook until it feels firm (but not hard) to the touch, about 4-5 minutes more. If you have an instant-read meat thermometer, chicken should be cooked to 165F/75C.

Let the cooked chicken rest for 5 minutes or so before cutting it; this will raise the internal temperature a little more. (You might want to cover it with foil to keep it hot.) Cut chicken slightly on the diagonal and serve with the lemon-basil vinaigrette drizzled over.

Mustard, Lemon, and Coriander Grilled Chicken Breasts with Lemon-Basil Vinaigrette found on KalynsKitchen.com

Make it a Meal:

Mustard, Lemon, and Coriander Grilled Chicken Breasts would taste great with something like Cucumber, Onion, and Parsley Salad with Feta or Greek Salad with Marinated Onions and Oregano for a low-carb meal.

More Grilled Chicken Recipes You Might Like:

20 Amazing Low-Carb Grilled Chicken Recipes ~ Kalyn’s Kitchen
Tuscan Grilled Chicken Kabobs ~ Oh Sweet Basi
Grilled Chicken with Tarragon Mustard Marinade from Kalyn’s Kitchen
Brick-Grilled Chicken Breasts from The Perfect Pantry
Grilled Chicken with Lemon, Capers, and Oregano from Kalyn’s Kitchen

Mustard, Lemon, and Coriander Grilled Chicken Breasts with Lemon-Basil Vinaigrette

Mustard, Lemon, and Coriander Grilled Chicken Breasts with Lemon-Basil Vinaigrette can be cooked on a stove-top grill pan if the weather doesn’t cooperate!

Ingredients:

  • 1 T Dijon mustard
  • 1 tsp. ground coriander
  • 3 T + 2 T olive oil (plus more for oiling grill or grill pan)
  • 2 boneless, skinless chicken breasts
  • salt and fresh ground black pepper to taste
  • 1 T + 2 T lemon juice
  • 2 T finely chopped fresh basil (or use another fresh herb, or thinly sliced green onions)

Directions:

  1. Whisk together the Dijon mustard, ground coriander, 1 T lemon juice, and 3 T olive oil to make a marinade for the chicken.
  2. Trim visible fat and tendons from chicken breasts and trim them slightly so they’re close to the same thickness if needed. (You can also pound the breasts slightly to make them the same thickness.)
  3. Season chicken with salt and fresh ground black pepper.
  4. Put chicken in Ziploc bag or plastic container with a lid, pour in marinade, and let chicken marinate in the fridge for several hours or even all day.
  5. When you’re ready to cook the chicken, remove it from the fridge, discard marinade and let chicken come to room temperature while you preheat grill or grill pan.
  6. Brush or rub the grill pan or outdoor grill grates with olive oil or non-stick grill spray, then preheat grill pan or grill to medium high. (You can only hold your hand over it for a few seconds at that temperature.)
  7. For criss-cross grill marks, lay chicken pieces on a diagonal across the grill ridges or grates and cook until grill marks start to appear, about 2-3 minutes, then rotate chicken 45 degress so it’s on a diagonal going the other way and cook 2-3 minutes more, until you see the second set of grill marks. (I lift up the edge of the chicken and check to see if the marks are starting to show.)
  8. When you have good grill marks on the first side, turn chicken over and grill until chicken is cooked through and feels firm, but not hard, to the touch, about 4-5 minutes more. (You may want to turn down the temperature slightly when you turn it over.) If you have an instant-read meat thermometer, chicken should be cooked to an internal temperature of 165F/75C.
  9. Remove chicken to a clean cutting board and let it rest 5-10 minutes, covering with foil if desired.
  10. While chicken rests, wash and dry basil, then cut into thin strips and finely chop.
  11. Whisk together 2 T olive oil and 2 T lemon juice, stir in chopped basil, and season vinaigrette with salt and fresh ground black pepper.
  12. To serve, cut chicken pieces on a slight angle to make slices, arrange cut pieces on a serving plate, and serve with lemon-basil vinaigrette drizzled over the chicken.

Notes:

Recipe adapted from Fine Cooking.

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Low-Carb Diet / South Beach Diet Suggestions:
Everything about these Mustard, Lemon, and Coriander Grilled Chicken Breasts is perfect for any phase of the South Beach Diet, or any other type of low-carb eating plan, including Paleo or Whole 30.

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Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

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Mustard, Lemon, and Coriander Grilled Chicken Breasts with Lemon-Basil Vinaigrette found on KalynsKitchen.com