The bold zest of lemon, lively zing of parsley, slight crunch of fresh asparagus and earthy aroma of brown rice. A pleasantly light meal that is lip-licking and smile-inducing.
The best part of this recipe? It is a marinade, so the chicken comes out bursting with flavor and as tender and juicy as a filet of fish!
I didn’t even feel a smidge guilty going for seconds! This entire meal is made from whole, clean foods. You can also pair the chicken and asperagus with Quinoa for an even more robust meal. I enjoyed squirting lemon juice on my rice and asparagus – all the flavors just blended and accentuated each other perfectly.
I used my George Foreman grill, but you can use an outdoor gril or even a griddle on the stove. And the asparagus was so easy to steam! I just cut off the bottom 1/3, put the bunch in the bottom of a sauce pan, and covered it with 1/2 inch of water. I brought it to a boil and boiled it for exactly 5 minutes – ready!
What is your favorite way to prepare grilled chicken?
Recipe inspired by Taste of Home.
- 1/2 cup lemon juice
- 5 Tablespoons Extra Virgin Olive Oil
- 2 Tablespoons dried parsley
- 3 Tablespoons fresh grated lemon peel
- 1.5 teaspoons minced garlic
- 3/4 teaspoon salt
- 3/4 teaspoon dried thyme
- 3/4 teaspoon dried marjoram
- 3/4 teaspoon pepper
- 6 boneless skinless chicken breasts (mine is smaller because it is free-range)
- Mix the ingredients in a bowl
- Pour all the ingredients into a zipped plastic bag
- Put the chicken breats into the bag and refrigerate for at least an hour
- Once marinated, place breasts on George Foreman grill at 375 degrees for 9-12 minutes (depending on size of breast)
- Serve with steamed veggies and sides of choice!