Light Lemon Herb Grilled Chicken & Asparagus
Nutrition per serving
Ingredients
- 400g boneless, skinless chicken breasts (2 medium), pounded to even thickness
- 300g fresh asparagus, woody ends trimmed
- 2 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 garlic cloves, minced
- 1 tbsp chopped fresh parsley
- 1 tsp chopped fresh thyme leaves
- Salt and freshly cracked black pepper, to taste
- Lemon wedges, to serve
Instructions
Whisk the olive oil, lemon juice, lemon zest, garlic, parsley, thyme, salt, and pepper, coat the chicken in it, and let it marinate for 10 minutes.
Preheat a grill or grill pan over medium-high heat and lightly oil the grates.
Grill the chicken for 5–6 minutes per side until cooked through (74°C), then rest it for 5 minutes.
Meanwhile, toss the asparagus with the remaining oil and a pinch of salt and grill for 3–4 minutes until tender-crisp with a little char.
Slice the chicken and arrange it with the asparagus on a serving plate.
Squeeze the lemon wedges over the top, scatter over extra parsley, and serve straight away.
This is the dinner I make when I want something light that still feels like a real meal. Lemon and fresh herbs do most of the work here — the chicken stays juicy on the grill, the asparagus turns tender-crisp with a little char, and a final squeeze of lemon ties it all together. It comes together fast, needs one grill pan or barbecue, and leaves you satisfied without that heavy, overfull feeling afterward.
