Herb-Infused Grilled Chicken with Perennial Herb Salad
Juicy grilled chicken marinated with garden herbs, served over a bed of perennial herb salad for a Colorado garden-to-table meal. This american-inspired grilling ready in about 80 minutes pairs boneless chicken breasts, (chopped) fresh thyme, (chopped) fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.
Ingredients
- 1 1/2 lbs boneless chicken breasts
- 3 tbsp (chopped) fresh thyme
- 2 tbsp (chopped) fresh rosemary
- 4 cloves (minced) garlic
- 2 tbsp lemon juice
- 3 tbsp olive oil
- 5 cups mixed greens
- 2 tbsp (chopped) chives
- 1/4 cup (thinly sliced) sage leaves
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
Instructions
- Step 1: In a bowl, whisk together 3 tbsp fresh thyme, 2 tbsp fresh rosemary, 4 minced garlic cloves, 2 tbsp lemon juice, 3 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Place 1 1/2 lbs boneless chicken breasts in a shallow dish, pour the marinade over them, and refrigerate for 1 hour.
- Step 2: Preheat grill to medium-high (375°F). Remove chicken from marinade, discarding excess, and grill for 6-7 minutes per side until internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
- Step 3: In a separate bowl, combine 5 cups mixed greens, 2 tbsp chopped chives, and 1/4 cup thinly sliced sage leaves. Whisk together 1 tbsp balsamic vinegar, 1 tsp Dijon mustard, and 1 tbsp olive oil for the dressing, then toss with greens until evenly coated. Serve sliced chicken over the herb salad.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Herb-Infused Grilled Chicken with Perennial Herb Salad take to make?
Total time is about 80 minutes (65 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 Herb-Infused Grilled Chicken with Perennial Herb Salad?
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 Herb-Infused Grilled Chicken with Perennial Herb Salad?
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 Herb-Infused Grilled Chicken with Perennial Herb Salad 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 Herb-Infused Grilled Chicken with Perennial Herb Salad?
American 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.
What others are saying
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
