Lemon Chicken with Bean and Radish Salad Recipe – Australian Special
Lemon Chicken with Bean and Radish Salad is a light, zesty, and protein-packed dish featuring juicy, marinated chicken paired with a refreshing bean and radish salad. The bright flavors of lemon, garlic, and herbs make this meal perfect for a healthy lunch or dinner. It’s quick to prepare and offers a delightful balance of flavors and textures!
- Prep Time15 min
- Cook Time15 min
- Total Time30 min
For the Lemon Chicken:
- 2 boneless, skinless chicken breasts (or thighs)
- 2 tablespoons olive oil
- 2 tablespoons lemon juice (freshly squeezed)
- 1 teaspoon lemon zest
- 2 cloves garlic, minced
- 1 teaspoon dried oregano (or fresh, chopped)
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Bean and Radish Salad:
- 1 cup cooked white beans (cannellini or great northern)
- ½ cup thinly sliced radishes
- ½ cup cucumber, diced
- ¼ cup red onion, finely chopped
- ¼ cup fresh parsley, chopped
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
For Garnish (Optional):
- Lemon wedges
- Crumbled feta cheese
Marinate the Chicken:
In a bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, salt, and black pepper.
Add the chicken breasts and coat them well with the marinade.
Let the chicken marinate for 10–15 minutes while you prepare the salad.
Prepare the Bean and Radish Salad:
In a mixing bowl, combine white beans, sliced radishes, cucumber, red onion, and parsley.
Drizzle with olive oil and lemon juice, then season with salt and black pepper.
Toss everything together and set aside.
Cook the Chicken:
Heat a grill pan or skillet over medium-high heat.
Cook the chicken for 5–7 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F / 75°C).
Remove from heat and let it rest for 5 minutes, then slice.
Serve:
Place the bean and radish salad on a plate and top with sliced lemon chicken.
Garnish with lemon wedges and crumbled feta cheese, if desired.
Serve immediately and enjoy!
Recipe Notes:
For extra flavor, marinate the chicken for up to 1 hour in the fridge.
Prefer a plant-based version? Swap chicken for grilled tofu or chickpeas.
Want a spicier kick? Add a pinch of red pepper flakes to the chicken marinade.
Meal prep tip : Store leftovers in an airtight container for up to 2 days in the fridge.
