Grilled Lemon-Tarragon Chicken with Pickle Salad

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

Juicy grilled chicken marinated in lemon and tarragon paired with a crisp cucumber and pickle salad for a refreshing contrast. This American-inspired chicken recipe (low carb), ready in about 30 minutes, pairs boneless skinless 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 320 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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 (6 oz each) boneless skinless chicken breasts
• 1/4 cup lemon juice
• 3 tbsp olive oil
• 2 tbsp, chopped fresh tarragon leaves
• 3 minced garlic cloves
• 1 tsp salt
• 1/2 tsp black pepper
• 1 large, thinly sliced English cucumber
• 3 medium, diced dill pickles
• 1/4 cup finely chopped red onion
• 2 tbsp white vinegar
• 1 tsp sugar

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, 3 tbsp olive oil, 2 tbsp chopped fresh tarragon, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Place 4 boneless skinless chicken breasts in a large resealable bag and pour marinade over them. Seal and refrigerate for at least 1 hour.
2. Step 2: Preheat grill to medium-high heat (about 400°F). Remove chicken from marinade and grill for 5-6 minutes per side until internal temperature reaches 165°F and juices run clear. Let rest 5 minutes.
3. Step 3: While chicken grills, prepare the salad by combining 1 large thinly sliced English cucumber, 3 diced dill pickles, and 1/4 cup finely chopped red onion in a bowl.
4. Step 4: In a small bowl, whisk 2 tbsp white vinegar with 1 tsp sugar until dissolved. Pour over cucumber mixture and toss to coat evenly. Refrigerate until ready to serve alongside grilled chicken.