Name: Grilled Lemon-Herb Chicken with Avocado Tomato Salad (Keto, Dairy-Free)
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts (about 1.5 lbs); 1/4 cup olive oil; 2 lemons (zest and juice); 1 tbsp fresh rosemary, minced; 1 tbsp fresh thyme, minced; 2 garlic cloves, minced; 1 tsp kosher salt, plus more to taste; 1/2 tsp black pepper; 1 large ripe avocado, diced; 1 cup cherry tomatoes, halved; 1/4 red onion, thinly sliced; 2 tbsp fresh parsley, chopped; 1 tbsp red wine vinegar; 1 tbsp extra virgin olive oil (for salad)

Grilled Lemon-Herb Chicken with Avocado Tomato Salad (Keto, Dairy-Free)

CrushedLemon1034

Inspired by the surprising twists and bold energy of a viral moment, this dish brings together vibrant flavors and textures with a playful, California summer vibe. The chicken is marinated in lemon, herbs, and olive oil for juicy, aromatic results, then grilled for charred, summery appeal. The accompanying avocado tomato salad is creamy, tangy, and ultra-fresh, balancing the richness of the chicken with bright acidity—just like a great headline balancing intrigue and clarity. It's a dish meant for sharing, conversation, and a little bit of drama—no secrets necessary.

Ingredients

Instructions

Pat chicken breasts dry. In a bowl, whisk together 1/4 cup olive oil, lemon zest, juice of 1 lemon, rosemary, thyme, garlic, 1 tsp salt, and black pepper.
Add chicken breasts to the marinade, turning to coat. Cover and refrigerate for at least 20 minutes (up to 2 hours if time allows).
While chicken marinates, combine avocado, cherry tomatoes, red onion, and parsley in a salad bowl.
In a small bowl, whisk together red wine vinegar, juice of 1 lemon, and 1 tbsp olive oil. Season with a pinch of salt. Pour over the salad and gently toss. Set aside.
Preheat grill or grill pan over medium-high heat. Remove chicken from marinade and allow excess to drip off.
Grill chicken 5-6 minutes per side, or until nicely charred and internal temperature reaches 165°F. Rest chicken 5 minutes before slicing.
Taste the salad and adjust salt or acid (lemon/vinegar) as needed to brighten flavors.
Slice chicken and serve alongside or over the avocado tomato salad.