Lemon-Garlic Grilled Chicken with Red Onion and Herb Salad
Juicy grilled chicken marinated in lemon and garlic served alongside a fresh red onion and parsley salad for a light and flavorful meal. This Mediterranean-inspired grilling recipe (high protein, gluten free), ready in about 47 minutes, pairs boneless skinless chicken breasts, fresh 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 weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 fresh lemon juice
- 3 tbsp olive oil
- 4 cloves, minced garlic cloves
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1 medium, thinly sliced red onion
- 1/2 cup chopped fresh parsley
- 2 tbsp red wine vinegar
- 1 tsp honey
Know when the chicken is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a medium bowl, whisk together 1/4 cup fresh lemon juice, 3 tbsp olive oil, 4 minced garlic cloves, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Add 4 boneless skinless chicken breasts and marinate for at least 30 minutes, up to 2 hours in the refrigerator.
- Step 2: Preheat grill or grill pan to medium-high heat. Remove chicken from marinade, letting excess drip off, and grill for 5-6 minutes per side until internal temperature reaches 165°F and juices run clear.
- Step 3: While chicken cooks, combine 1 medium thinly sliced red onion, 1/2 cup chopped fresh parsley, 2 tbsp red wine vinegar, and 1 tsp honey in a small bowl. Toss well to combine and let sit for 5 minutes.
- Step 4: Serve grilled chicken topped with the red onion and parsley salad for a bright, fresh contrast.









