Zesty Grilled Chicken Breasts with Roasted Asparagus and Avocado Tomato Vinaigrette-Sauce
Elevate your dining experience with this delightful recipe for Zesty Grilled Chicken paired with Roasted Asparagus and Avocado Tomato Vinaigrette. This balanced meal is not only bursting with flavor but also provides a wholesome combination of lean protein, fiber-rich vegetables, and healthy fats.
Moreover, this full flavored dish comes together quickly. To begin, marinated skinless, boneless chicken breasts take on a refreshing lemon vinaigrette. Additionally the zesty lemon vinaigrette infused with garlic, shallot, lemon juice, and oregano for a zesty kick plays multiple role. Use it in salads or as a marinade. Not to mention, it’s Mediterranean Diet friendly.
Next, while the chicken absorbs the flavors, prepare the asparagus. Simply trim off the rough ends of the stalk and season with garlic, thyme leaves, and a hint of red pepper flakes and extra virgin olive oil. Importantly, pop the pan in the oven and roast them to perfection in a 425°F oven for 8 to 10 minutes. Furthermore, roasting the asparagus and grilling chicken makes this grilled-chicken breasts with asparagus recipe a breeze to prepare.
Flexible Grilling – indoor or outdoor for a perfect year-round delight
Meantime, once the chicken is marinated, grill it on the stovetop in a cast iron grill pan or cast iron skillet. Specifically, the cast iron pans acts as a perfect nonstick cooking vessel and perfect for indoor use. Additionally, the chicken breasts adapts to cooking on an outdoor grill during the warmer seasons. To continue, lightly coat the pan with avocado oil for a perfectly charred exterior and tender, juicy interior. Allow the chicken to cook for 6 to 7 minutes on each side until beautifully charred and cooked through.
How to serve these delightful grilled-chicken breasts with asparagus
To complement the succulent grilled-chicken breasts with asparagus, whip up a batch of our tangy Avocado Tomato Vinaigrette sauce. Specifically, it’s a blend of ripe avocado, fresh tomatoes, and a hint of acidity from lemon juice. What’s more, the Vinaigrette-Sauce also pairs perfectly with our healthy baked turkey meatballs. Further, drizzle this vibrant sauce over the grilled chicken and serve alongside the roasted asparagus for a visually stunning and incredibly flavorful dish.
Whether you’re hosting a dinner party or treating yourself to a wholesome weeknight meal, this recipe offers a satisfying balance of textures and flavors that will leave your taste buds tingling and your body nourished.
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Nutritional information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe
Grilled Chicken Breasts with Asparagus
Equipment
- 1 cast iron grill pan or
Ingredients
FOR THE CHICKEN
- 1 1/2 – 2 pounds skinless boneless chicken breasts
- 1 1/4 teaspoons kosher salt adjust for your diet
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons lemon Vinaigrette recipe in notes below
- 1 tablespoon avocado oil
FOR THE ASPARAGUS
- 2 bunch Asparagus trim off the tough ends
- 6 – 8 fresh thyme sprigs
- 2 cloves garlic peeled and roughly chopped
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 -2 tablespoons extra virgin olive oil
OPTIONAL FOR SERVING – ZESTY AVOCADO TOMATO Vinaigrette-Sauce (Recipe Link below)
Instructions
Marinade the chicken breasts
- Use a meat tenderizer mallet to pound the chicken breasts and even out the thickness to 1/4 inch thickness.1 1/2 – 2 pounds skinless boneless chicken breasts
- Add the chicken to a medium mixing bowl. Season with the salt, freshly ground black pepper and the lemon vinaigrette. Mix to coat the chicken. Cover and marinate 15 to 30 minutes.1 1/4 teaspoons kosher salt, 1/2 teaspoon freshly ground black pepper, 2 tablespoons lemon Vinaigrette
Preheat oven 425F/218C degrees
Prepare and bake the asparagus.
- Add the asparagus to a sheet pan lined with parchment paper. Add the thyme sprigs, garlic, red pepper flakes, salt, black pepper and the oli. Mix to coat.2 bunch Asparagus, 6 – 8 fresh thyme sprigs, 2 cloves garlic, 1/2 teaspoon red pepper flakes, 1/4 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, 1 -2 tablespoons extra virgin olive oil
- Transfer the pan to the preheated oven. Roast until tender, but al dente. About 8 to 10 minutes
While the asparagus is cooking, grill the chicken breasts
- Preheat the cast iron grill on the stovetop using medium-high heat. Add the avocado oil. Add the chicken breasts. Grill each side 6 to 7 minutes each or until they are cooked through.Note: Cook the chicken in batches if necessary. Leave the chicken untouched once it's in the pan for the 6 to 7 minutes. Then flip.1 tablespoon avocado oil
- Remove the breasts from the pan. Serve with the asparagus and drizzle with the avocado-tomato vinaigrette-sauce. Enjoy.
Nutrition
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