Grilled Herb-Marinated Chicken with Spring Vegetable Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy grilled chicken marinated in fresh herbs and garlic, paired with a vibrant spring vegetable salad tossed in a light lemon vinaigrette. This mediterranean-inspired mother’s day ready in about 35 minutes pairs olive oil, fresh lemon juice, minced garlic cloves 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.

Prep: 20 min Cook: 15 min Serves 4 Mediterranean cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: In a bowl, whisk together 1/4 cup olive oil, 2 tbsp fresh lemon juice, 3 minced garlic cloves, 1 tbsp chopped fresh rosemary, 1 tbsp chopped fresh thyme, 1 tsp salt, and 1/2 tsp black pepper to create the marinade.
  2. Step 2: Place 4 boneless skinless chicken breasts in a resealable plastic bag, pour the marinade over the chicken, seal, and refrigerate for at least 1 hour or up to 4 hours.
  3. Step 3: Preheat a grill or grill pan to medium-high heat. Remove chicken from marinade and grill for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear.
  4. Step 4: Meanwhile, blanch 1 lb trimmed asparagus pieces in boiling salted water for 2 minutes until bright green and tender-crisp. Immediately transfer to an ice bath to stop cooking.
  5. Step 5: In a large bowl, toss the blanched asparagus, 6 thinly sliced radishes, 4 cups baby arugula, and 1/4 thinly sliced red onion.
  6. Step 6: Whisk together 1 tbsp olive oil, 1 tsp honey, 1 tsp Dijon mustard, and 1 tbsp fresh lemon juice, seasoning with salt and pepper to taste, then drizzle over the salad and toss gently.
  7. Step 7: Serve the grilled herb-marinated chicken breasts atop the spring vegetable salad while warm.

Frequently asked questions

How long does Grilled Herb-Marinated Chicken with Spring Vegetable Salad take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Herb-Marinated Chicken with Spring Vegetable Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Grilled Herb-Marinated Chicken with Spring Vegetable Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Herb-Marinated Chicken with Spring Vegetable Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Herb-Marinated Chicken with Spring Vegetable Salad?

Mediterranean mother’s day like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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