Description
A vibrant and healthy meal featuring juicy grilled chicken marinated in fresh herbs, served alongside earthy sautéed mushrooms, crisp asparagus, and sweet roasted red onions.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken breasts
- 1/4 cup olive oil, divided
- 3 tablespoons chopped fresh herbs (such as rosemary, thyme, and parsley)
- 2 cloves garlic, minced
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 1 large red onion, sliced into wedges
- 8 ounces cremini mushrooms, sliced
- 1 bunch asparagus, trimmed
- 1 tablespoon balsamic vinegar
- Lemon wedges for serving
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss red onion wedges with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and caramelized.
- In a bowl, combine 2 tablespoons olive oil, chopped herbs, minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Coat chicken breasts in the marinade and let sit for 10 minutes.
- Heat a grill or grill pan over medium-high heat. Grill chicken for 6-7 minutes per side until cooked through and internal temperature reaches 165°F (74°C). Let rest for 5 minutes before slicing.
- While chicken rests, heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add mushrooms and sauté for 5-6 minutes until browned. Add asparagus and cook for another 4-5 minutes until tender-crisp. Drizzle with balsamic vinegar and season with remaining salt and pepper.
- Serve sliced chicken alongside sautéed mushrooms, asparagus, and roasted red onions. Garnish with lemon wedges.
Notes
You can customize the seasonings to taste.