Lemon Herb Grilled Chicken with Spring Vegetables
Juicy grilled chicken breasts marinated in bright lemon and fresh herbs, served alongside tender-crisp asparagus and sweet snap peas. This protein-packed spring dish is light yet satisfying, perfect for healthy weeknight dinners.
Ingredients
- 4 boneless skinless chicken breasts (about 680g total)
- 3 tablespoons olive oil, divided
- 2 lemons, zested and juiced
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme leaves
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 400g asparagus, trimmed
- 200g sugar snap peas
- 200g cherry tomatoes, halved
- 2 spring onions, sliced
- Fresh parsley for garnish
Instructions
In a bowl, combine 2 tablespoons olive oil, lemon juice, lemon zest, minced garlic, rosemary, thyme, oregano, salt, and pepper to create the marinade.
Place chicken breasts in a shallow dish, pour marinade over them, and turn to coat evenly. Cover and refrigerate for at least 15 minutes or up to 2 hours.
Preheat grill or grill pan to medium-high heat and lightly oil the grates.
Remove chicken from marinade and grill for 6-7 minutes per side, or until the internal temperature reaches 74°C (165°F) when measured with a meat thermometer at the thickest part.
While chicken rests, toss asparagus and snap peas with remaining 1 tablespoon olive oil and a pinch of salt.
Grill vegetables for 3-4 minutes, turning occasionally, until tender-crisp with light char marks.
Arrange grilled chicken and vegetables on a serving platter, scatter cherry tomatoes and spring onions over the top.
Garnish with fresh parsley and serve immediately with lemon wedges on the side.
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