Grilled Lemon-Herb Chicken with Avocado and Tomato Salad

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 grilled chicken breasts marinated in lemon and fresh herbs, paired with a refreshing avocado and tomato salad dressed with olive oil and lime. This Mediterranean-inspired Whole30 recipe (gluten free), ready in about 30 minutes, pairs chicken breasts, lemon juice, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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: 15 min Cook: 15 min Serves 4 Mediterranean cuisine 390 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: In a bowl, whisk together 1/4 cup freshly squeezed lemon juice, 3 tbsp olive oil, 3 minced garlic cloves, 1 tbsp chopped fresh thyme, 1 tbsp chopped fresh oregano, 1 tsp sea salt, and 1/2 tsp black pepper. Place 4 boneless skinless chicken breasts in a resealable bag and pour marinade over. Refrigerate for at least 30 minutes.
  2. Step 2: Preheat grill to medium-high heat (about 400°F). Remove chicken from marinade and grill for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear.
  3. Step 3: While chicken grills, combine 2 diced ripe avocados, 1 1/2 cups halved cherry tomatoes, and 1/4 cup finely diced red onion in a bowl. Drizzle with 2 tbsp freshly squeezed lime juice and toss gently to mix.
  4. Step 4: Serve grilled chicken breasts topped with the avocado and tomato salad for a bright, satisfying meal.

Related recipes