Why do I think chicken cutlets are the perfect protein for the grill? I'll give you two reasons: They cook quickly, and they become incredibly juicy! For today's recipe, I'm preparing a lemon-marinated chicken with a super-fresh, herb-filled salad. This bright and summery meal couldn't be healthier -- or easier to make! Get a good-for-you start to the week, and make this delicious dinner tonight!

Sarah's Tip of the Day:
Try to use organic fruit when a recipes calls for zest -- conventional lemons and limes often have a waxy coating that can alter the taste of your dish. If these aren't available at your local market, give your produce a good scrub before zesting.

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SERVINGS: 4

INGREDIENTS:
2 tablespoons grated lemon zest and 1 tablespoon lemon juice
3 garlic cloves, mashed to a paste
4 tablespoons olive oil, divided
Salt and pepper
4 chicken cutlets
1 1/2 cups fresh parsley
1 1/2 cups basil leaves
Shaved Parmesan
Toasted pine nuts

DIRECTIONS:
STEP 1
Combine lemon zest, garlic, 2 tablespoons olive oil, and salt and pepper. Add chicken cutlets and toss to coat. Grill chicken. Toss together parsley and basil and dress with 2 tablespoons olive oil, lemon juice, salt, and pepper. Serve chicken with herb salad, Parmesan, and pine nuts.

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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.

Lemon Chicken with Herb Salad - Everyday Food with Sarah Carey
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