Name: Lemon-Herb Grilled Chicken with Avocado Tomato Salad
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 boneless, skinless chicken breasts (about 1 lb total); 1 large lemon, zested and juiced; 2 tbsp olive oil; 2 garlic cloves, minced; 1 tsp kosher salt; 1/2 tsp freshly ground black pepper; 1/2 tsp dried oregano; 1 ripe avocado, diced; 1 cup cherry tomatoes, halved; 1/4 small red onion, thinly sliced; 1 tbsp red wine vinegar; 2 tbsp fresh parsley, chopped

Lemon-Herb Grilled Chicken with Avocado Tomato Salad

SproutedPepper9241

This Lemon-Herb Grilled Chicken with Avocado Tomato Salad is perfect for hot Texas evenings—fresh, vibrant, and satisfying without weighing you down. Marinating the chicken with lemon, olive oil, and oregano infuses it with zesty, herby flavor, while grilling adds delicious char and smokiness. The cool, creamy avocado and juicy tomatoes tossed with bright lemon and parsley create a refreshing counterpoint. By salting the chicken early and using acid both in the marinade and salad, you get maximum flavor with minimum fuss. It’s protein-packed, low-carb, and gluten-free—ideal for a healthy, energizing dinner that’ll help you meet your goals.

Ingredients

Instructions

In a medium bowl, combine lemon zest, half the lemon juice, olive oil, garlic, salt, pepper, and oregano. Add chicken breasts and toss to coat. Marinate at room temperature for 15 minutes (or up to 2 hours in the fridge).
Preheat grill or grill pan to medium-high. Grill chicken for 5-6 minutes per side, or until cooked through and juices run clear. Let rest 5 minutes, then slice.
While chicken cooks, gently toss avocado, cherry tomatoes, red onion, parsley, remaining lemon juice, and red wine vinegar in a bowl. Season with a pinch of salt.
Arrange sliced chicken on plates. Spoon avocado tomato salad alongside. Drizzle any salad juices over chicken before serving.