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Looking for a simple dish that still impresses? This one’s a perfect, all-in-one recipe for a yummy weekend lunch or a light dinner with loved ones. In this recipe, you’ll be cooking Mediterranean-marinated chicken breasts by using just a few fresh ingredients and allowing them to mix into your chicken.
Then, you’ll be creating a light, delicious spring salad to serve either alongside this main course or mixed together by chopping up the chicken you bake.
Depending on the occasion and your preferences, you’ll end up with a light and elegant plate or an easily transportable one-bowl dish that works perfectly for lunch out of the house.
While the focus of this dish is the chicken, what really sets this meal apart is the spring salad you’ll be creating. By using ingredients like broccolini, asparagus, and arugula, you’ll be inviting a distinctive salad into your repertoire.
This salad is packed with a variety of micro-nutrients and other things that are great for you, but note that, unlike traditional salads, this one will require a bit of cooking. This is to allow the harder veggies used here to tenderize a bit, making this dish much more palatable.
One of this dish’s best attributes is that it works as a complete meal. Why not explore some fun drinks to serve with this? If you are making this for an elegant lunch, try serving it with a glass of Paleo lemonade. For a light, adults-only dinner, try making a batch of this Paleo sangria.
Lemon & Herb Grilled Chicken with Spring Vegetable Salad Recipe
Serves: 4 Prep: 10 min + 2h Cook: 20 min
Ingredients
- 4 chicken breasts, skinless, boneless
- 1 garlic clove, crushed
- 1 tsp. fresh thyme
- 1 tsp. oregano
- 2 tbsp. lemon juice
- 1 tsp. Italian herb blend
- 2 tbsp. chopped parsley
- ½ tsp. pepper
- 1 tsp. salt
- 2-3 tbsp. olive oil
Spring Vegetable Salad Ingredients
- Broccolini (baby broccoli)
- Asparagus ends snapped
- Sugar snap peas
- Green beans, trimmed
- Arugula
- 2 tbsp. lemon juice
- 1 tbsp. olive oil
- Sea salt and freshly ground black pepper
Preparation
- For the chicken, combine all of the marinade ingredients and mix well. Pour over the chicken and allow to marinate for at least 15 minutes up to 2 hours.
- When the chicken has marinated, grill in a hot griddle pan until cooked through.
- To make the salad, Blanche all of the vegetables except the arugula until just tender.
- Combine vegetables with the arugula and dress with lemon juice, olive oil, and salt and pepper to taste.
- Serve the grilled chicken breasts with the spring vegetable salad.
📖 Recipe
Lemon & Herb Grilled Chicken with Spring Vegetable Salad Recipe
Looking for a quick, simple, and elegant Paleo lunch? This chicken and spring salad meal works perfectly.
5 from 1 vote
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Prep Time 2 hours hrs 10 minutes mins
Cook Time 20 minutes mins
Total Time 2 hours hrs 30 minutes mins
Servings 4 people
Calories 398 kcal
Ingredients
- 4 chicken breasts skinless, boneless
- 1 garlic clove crushed
- 1 tsp. fresh thyme
- 1 tsp. oregano
- 2 tbsp. lemon juice
- 1 tsp. Italian herb blend
- 2 tbsp. chopped parsley
- ½ tsp. pepper
- 1 tsp. salt
- 2-3 tbsp. olive oil
Spring Vegetable Salad Ingredients
- Broccolini baby broccoli
- Asparagus ends snapped
- Sugar snap peas
- Green beans trimmed
- Arugula
- 2 tbsp. lemon juice
- 1 tbsp. olive oil
- Sea salt and freshly ground black pepper
Instructions
For the chicken, combine all of the marinade ingredients and mix well. Pour over the chicken and allow to marinate for at least 15 minutes up to 2 hours.
4 chicken breasts, 1 garlic clove, 1 tsp. fresh thyme, 1 tsp. oregano, 1 tsp. Italian herb blend, 2 tbsp. chopped parsley, ½ tsp. pepper, Sea salt and freshly ground black pepper
When the chicken has marinated, grill in a hot griddle pan until cooked through.
To make the salad, Blanche all of the vegetables except the arugula until just tender.
2 tbsp. lemon juice, 1 tsp. salt, Broccolini, Asparagus ends snapped, Sugar snap peas, 1 tbsp. olive oil, Green beans
Combine vegetables with the arugula and dress with lemon juice, olive oil, and salt and pepper to taste.
2-3 tbsp. olive oil, Arugula, 2 tbsp. lemon juice, Sea salt and freshly ground black pepper
Serve the grilled chicken breasts with the spring vegetable salad.
Video
Nutrition
Calories: 398kcalCarbohydrates: 4gProtein: 54gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 146mgSodium: 611mgPotassium: 541mgFiber: 2gSugar: 1gVitamin A: 789IUVitamin C: 18mgCalcium: 89mgIron: 5mg
Keyword chicken, herb, lemon, vegetables
Tried this recipe?Let us know how it was!
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