Entrée: United States – Lemon Herb Grilled Chicken with Asparagus

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 14 min

Additional 30 min

Total 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 boneless, skinless chicken breasts, about 1 lb total (450 g total)
1 lb (450 g) asparagus
2 tbsp (30 ml) olive oil
2 tbsp (30 ml) lemon juice
2 cloves garlic, minced
1 tbsp (15 ml) fresh thyme leaves
Salt to taste
Black pepper to taste

Show original ingredient measurements

2 boneless, skinless chicken breasts, about 1 lb total (450 g total)
1 lb (450 g) asparagus
2 tbsp (30 ml) olive oil
2 tbsp (30 ml) lemon juice
2 cloves garlic, minced
1 tbsp fresh thyme leaves
Salt to taste
Black pepper to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Prepare the marinade: In a bowl, whisk together 3 tablespoons (45 ml) of olive oil, 2 tablespoons (30 ml) of lemon juice, 2 minced garlic cloves, 1 teaspoon (5 ml) of chopped fresh thyme, 1/2 teaspoon (2.5 ml) of salt, and 1/4 teaspoon (1.25 ml) of black pepper.
2. Marinate the chicken: Place the chicken breasts in a resealable bag or shallow dish and pour the marinade over them. Seal or cover and refrigerate for at least 30 minutes.
3. Grill the chicken: Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and grill for 6-7 minutes on each side or until fully cooked. Let rest for a few minutes before slicing.
4. Prepare the asparagus: While the chicken is resting, trim the ends of the asparagus and toss them with 1 tablespoon (15 ml) of olive oil, salt, and pepper.
5. Grill the asparagus: Place the asparagus on the grill and cook for 5-7 minutes, turning occasionally, until tender-crisp.
6. Serve: Slice the chicken and serve alongside the grilled asparagus. Enjoy with a squeeze of fresh lemon juice if desired.

---

1. Prepare the marinade: In a bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 2 minced garlic cloves, 1 teaspoon of chopped fresh thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
2. Marinate the chicken: Place the chicken breasts in a resealable bag or shallow dish and pour the marinade over them. Seal or cover and refrigerate for at least 30 minutes.
3. Grill the chicken: Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and grill for 6-7 minutes on each side or until fully cooked. Let rest for a few minutes before slicing.
4. Prepare the asparagus: While the chicken is resting, trim the ends of the asparagus and toss them with 1 tablespoon of olive oil, salt, and pepper.
5. Grill the asparagus: Place the asparagus on the grill and cook for 5-7 minutes, turning occasionally, until tender-crisp.
6. Serve: Slice the chicken and serve alongside the grilled asparagus. Enjoy with a squeeze of fresh lemon juice if desired.

---