Grilled Lemon-Rosemary Chicken with Asparagus

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken breasts marinated in lemon and rosemary, grilled to perfection with crisp-tender asparagus. A simple, elegant dinner ready in 35 minutes. This mediterranean-inspired grilling ready in about 35 minutes pairs boneless chicken breasts, olive oil, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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.

★ 4.4 (11 ratings) Prep: 20 min Cook: 15 min Serves 4 Mediterranean cuisine 310 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat grill to medium-high heat (375°F). Whisk 3 tbsp olive oil, 1 lemon's zest and juice, 2 tbsp chopped rosemary, 1 tsp salt, and 1/2 tsp black pepper in a bowl.
  2. Step 2: Brush the marinade evenly over both sides of 4 chicken breasts. Let sit for 15 minutes while preparing asparagus.
  3. Step 3: Place 1 lb trimmed asparagus on the grill, drizzle with 1 tsp olive oil, and season with 1/4 tsp salt. Grill for 5 minutes until crisp-tender.
  4. Step 4: Place chicken on the grill, skin-side down first, and cook for 6 minutes. Flip and cook for 5 more minutes until internal temperature reaches 165°F.
  5. Step 5: Rest chicken for 5 minutes before slicing. Serve alongside grilled asparagus with extra lemon wedges.

Frequently asked questions

How long does Grilled Lemon-Rosemary Chicken with Asparagus 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 Lemon-Rosemary Chicken with Asparagus?

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 boneless chicken breasts from drying out.

Can I substitute ingredients in Grilled Lemon-Rosemary Chicken with Asparagus?

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 Lemon-Rosemary Chicken with Asparagus 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 Lemon-Rosemary Chicken with Asparagus?

Mediterranean grilling 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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