Grilled Lemon-Thyme Chicken with Roasted Garlic 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.

A bright, herb-infused grilled chicken paired with a roasted garlic and mixed greens salad. This Mediterranean-inspired chicken recipe, ready in about 70 minutes, pairs chicken breasts, fresh thyme, lemon juice 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 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: 40 min Cook: 30 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, combine 3 tbsp lemon juice, 2 tbsp chopped fresh thyme, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Add 4 chicken breasts and marinate for 30 minutes at room temperature.
  2. Step 2: Preheat grill to medium-high heat (about 400°F). Grill marinated chicken breasts for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear, then rest for 5 minutes.
  3. Step 3: While chicken grills, preheat oven to 375°F. Wrap 6 whole garlic cloves in foil with 1 tbsp olive oil and 1/2 tsp salt. Roast for 25 minutes until soft and fragrant.
  4. Step 4: In a large bowl, toss 5 cups mixed salad greens and 1/2 thinly sliced red onion with 2 tbsp olive oil, 2 tbsp balsamic vinegar, 1/2 tsp salt, and 1/2 tsp black pepper.
  5. Step 5: Squeeze roasted garlic cloves from their skins into the salad and mix gently to incorporate.
  6. Step 6: Serve grilled chicken over the roasted garlic salad, drizzling any resting juices on top.

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