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.
Servings 4 people
Calories 398kcal
Cost 15
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: 398kcal | Carbohydrates: 4g | Protein: 54g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 146mg | Sodium: 611mg | Potassium: 541mg | Fiber: 2g | Sugar: 1g | Vitamin A: 789IU | Vitamin C: 18mg | Calcium: 89mg | Iron: 5mg