Name: Lemon Rosemary Grilled Chicken with Avocado Herb Salad
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 boneless skinless chicken breasts (about 6 oz each); 2 tbsp extra-virgin olive oil; 1 lemon (zest and juice); 2 garlic cloves, minced; 1 tbsp fresh rosemary, finely chopped; 1 tsp sea salt; 1/2 tsp black pepper; 1 ripe avocado, diced; 2 cups baby arugula; 1/4 cup fresh parsley, chopped

Lemon Rosemary Grilled Chicken with Avocado Herb Salad

CreamyBagel5023

This Lemon Rosemary Grilled Chicken with Avocado Herb Salad is the perfect high-protein, flavor-packed meal for warm California evenings. Inspired by classic flavor pairings, the bright lemon and fragrant rosemary infuse the juicy grilled chicken, while the creamy avocado and peppery arugula create a fresh, vibrant salad. This dish layers complementary flavors and textures: crisp greens, creamy avocado, and savory, aromatic chicken. It’s satisfying, keto- and paleo-friendly, and comes together quickly—ideal for a nourishing dinner that won’t weigh you down on a hot day. Enjoy a taste of summer on your plate!

Ingredients

Instructions

Pat chicken breasts dry. In a bowl, whisk olive oil, lemon zest and juice, garlic, rosemary, salt, and pepper.
Add chicken to the bowl, toss to coat, and marinate for at least 15 minutes (up to 2 hours in the fridge).
Preheat grill or grill pan to medium-high. Grill chicken about 5-6 minutes per side, or until internal temp reaches 165°F and lightly charred with grill marks.
While chicken cooks, combine avocado, arugula, and parsley in a mixing bowl. Drizzle with a little olive oil, season with salt and pepper, and toss gently.
Let chicken rest 5 minutes, then slice. Serve over avocado herb salad, spooning any pan juices on top.