Herb-Rubbed Grilled Chicken with Garden Veggies
Juicy chicken breasts glazed with a honey-balsamic sauce, served alongside charred asparagus and heirloom tomatoes from your own garden. This american-inspired grilling ready in about 45 minutes pairs (6 oz each) chicken breasts, olive oil, chopped fresh rosemary 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.
Ingredients
- 4 (6 oz each) chicken breasts
- 2 tbsp olive oil
- 1 tbsp chopped fresh rosemary
- 3 cloves minced garlic
- 2 tbsp honey
- 1/4 cup balsamic vinegar
- 1 lb trimmed asparagus
- 1 lb halved heirloom tomatoes
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat grill to medium-high heat. In a bowl, mix 2 tbsp olive oil, rosemary, garlic, salt, and pepper. Rub the mixture over the chicken breasts.
- Step 2: In a small saucepan, whisk honey, balsamic vinegar, and 1 tbsp water. Bring to a simmer over medium heat until reduced by half, about 5 minutes.
- Step 3: Place chicken on grill and cook for 6-7 minutes per side until golden and internal temperature reaches 165°F. Brush with the honey-balsamic glaze during the last 2 minutes of cooking.
- Step 4: Toss asparagus and tomatoes with 1 tbsp olive oil, salt, and pepper. Grill for 8-10 minutes, turning once, until charred and tender. Serve chicken with veggies and drizzle remaining glaze over the top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Herb-Rubbed Grilled Chicken with Garden Veggies take to make?
Total time is about 45 minutes (20 min prep + 25 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-Rubbed Grilled Chicken with Garden Veggies?
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 (6 oz each) chicken breasts from drying out.
Can I substitute ingredients in Herb-Rubbed Grilled Chicken with Garden Veggies?
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-Rubbed Grilled Chicken with Garden Veggies 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-Rubbed Grilled Chicken with Garden Veggies?
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
- ★★★★★
Made exactly as written. Wouldn't change a thing.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
