Grilled Lemon-Herb Chicken with Asparagus

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy chicken breasts and crisp-tender asparagus cooked simultaneously on a hot grill, finished with bright lemon-herb dressing. This Mediterranean-inspired grilling recipe, ready in about 35 minutes, pairs boneless chicken breasts, olive oil, lemon zest for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, 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.

Prep: 20 min Cook: 15 min Serves 2 Mediterranean cuisine 420 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat 32-inch grill to medium-high (375°F) with direct heat zone. Brush chicken breasts with 2 tbsp olive oil, then rub with 1 tbsp lemon zest, 1.5 tsp thyme, and 1 tsp garlic powder. Season both sides with salt and pepper.
  2. Step 2: Place chicken on direct heat zone and cook 6 minutes per side, until internal temperature reaches 165°F. Move to indirect heat zone, cover, and rest 5 minutes.
  3. Step 3: While chicken rests, toss asparagus with 1 tbsp olive oil and season with salt. Place on direct heat zone and cook 8-10 minutes, turning occasionally until crisp-tender and slightly charred. In a small bowl, whisk together 2 tbsp lemon juice, 2 tbsp chopped parsley, and 1/4 tsp red pepper flakes. Slice chicken, arrange with asparagus, and drizzle with lemon-herb dressing just before serving.

Related recipes