Grilled Citrus-Herb Chicken with Seasonal Market Salad

By AislePrompt Editorial · Published 2026-07-09 · Updated 2026-07-09

Juicy grilled chicken breasts marinated in fresh citrus and herbs, served alongside a vibrant salad built from peak-season market vegetables. This Mediterranean-inspired chicken recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, lemon juice, orange juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces (6 oz each) boneless skinless chicken breasts
• 1/4 cup lemon juice
• 1/4 cup orange juice
• 3 tbsp olive oil
• 2 tbsp, chopped fresh rosemary leaves
• 1 tbsp, chopped fresh thyme leaves
• 3, minced garlic cloves
• 1 tsp salt
• 1/2 tsp black pepper
• 6 cups mixed salad greens
• 1 cup, halved cherry tomatoes
• 1 medium, diced cucumber
• 4, thinly sliced radishes
• 1/4 small, thinly sliced red onion
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• 1/4 tsp salt for salad
• 1/8 tsp black pepper for salad

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: In a medium bowl, whisk together 1/4 cup lemon juice, 1/4 cup orange juice, 3 tbsp olive oil, 2 tbsp chopped rosemary, 1 tbsp chopped thyme, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper to create a marinade. Place 4 boneless skinless chicken breasts in a resealable plastic bag and pour the marinade over them. Seal and refrigerate for at least 1 hour or up to 4 hours.
2. Step 2: Preheat a grill or grill pan to medium-high heat (about 400°F). Remove chicken from marinade, letting excess drip off, and grill the 4 chicken breasts for 6-7 minutes per side until internal temperature reaches 165°F and the exterior has charred grill marks.
3. Step 3: While chicken cooks, combine 6 cups mixed salad greens, 1 cup halved cherry tomatoes, 1 diced cucumber, 4 thinly sliced radishes, and 1/4 small thinly sliced red onion in a large bowl.
4. Step 4: In a small bowl, whisk together 2 tbsp extra virgin olive oil, 1 tbsp balsamic vinegar, 1 tsp honey, 1/4 tsp salt, and 1/8 tsp black pepper until emulsified. Pour dressing over salad and toss gently to coat evenly.
5. Step 5: Slice grilled chicken breasts and serve them atop or alongside the fresh seasonal salad for a bright, flavorful meal.