Grilled Chicken with Asparagus & Avocado
This Grilled Chicken with Asparagus & Avocado is a fresh, healthy, and protein-packed meal featuring juicy grilled chicken breasts, tender asparagus, creamy avocado, and a bright lemon-garlic herb dressing. Perfect for lunch, dinner, or meal prep.
Prep Time: 15 minutes
Cook Time: 15 minutes
Marinating Time: 30 minutes
Total Time: 1 hour
Servings: 4
Ingredients
For the Chicken
4 boneless, skinless chicken breasts (about 2 lbs / 900 g)
2 tablespoons olive oil
Juice of 1 lemon
3 garlic cloves, minced
1 teaspoon Italian seasoning
1 teaspoon paprika
1 teaspoon onion powder
½ teaspoon salt
½ teaspoon black pepper
For the Asparagus
1 lb (450 g) fresh asparagus, trimmed
1 tablespoon olive oil
½ teaspoon garlic powder
Salt and black pepper to taste
For the Avocado Salad
2 ripe avocados, sliced
1 cup cherry tomatoes, halved
¼ small red onion, thinly sliced
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh cilantro (optional)
Lemon Herb Dressing
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey (optional)
1 garlic clove, minced
½ teaspoon dried oregano
Salt and black pepper to taste
Instructions
Step 1: Marinate the Chicken
In a bowl, whisk together olive oil, lemon juice, garlic, Italian seasoning, paprika, onion powder, salt, and pepper.
Coat the chicken evenly with the marinade.
Cover and refrigerate for 30 minutes (or up to 4 hours).
Step 2: Grill the Chicken
Preheat the grill or grill pan to medium-high heat.
Grill the chicken for 6–7 minutes per side, or until the internal temperature reaches 165°F (74°C).
Transfer to a plate and let rest for 5 minutes before slicing.
Step 3: Cook the Asparagus
Toss the asparagus with olive oil, garlic powder, salt, and pepper.
Grill for 5–7 minutes, turning occasionally, until tender-crisp with light grill marks.
Step 4: Prepare the Dressing
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey (if using), garlic, oregano, salt, and pepper.
Step 5: Assemble
Arrange the grilled chicken, grilled asparagus, avocado slices, cherry tomatoes, and red onion on a serving platter or individual plates.
Drizzle the lemon herb dressing over everything.
Garnish with chopped parsley and cilantro.
Serve immediately with lemon wedges if desired.
Nutrition Information (Approximate Per Serving)
Calories: 465
Protein: 39 g
Carbohydrates: 12 g
Fat: 30 g
Saturated Fat: 5 g
Fiber: 7 g
Sugar: 4 g
Sodium: 480 mg
Cholesterol: 95 mg
Calcium: 70 mg
Iron: 3 mg
Nutrition values are approximate and may vary depending on the ingredients used.
Allergen Information
Contains:
Mustard (Dijon mustard)
Does Not Contain:
Milk
Eggs
Wheat
Peanuts
Tree Nuts
Fish
Shellfish
Soy
Nut Safety: This recipe does not contain nuts. If preparing for someone with a severe nut allergy, verify that packaged seasonings and Dijon mustard are produced in nut-free facilities.
Tips for Success
Pound the chicken breasts to an even thickness for quicker, more even cooking.
Use ripe but firm avocados so they hold their shape.
Avoid overcooking the asparagus—it should remain bright green and slightly crisp.
Let the chicken rest before slicing to keep it juicy.
Add crumbled feta cheese or toasted pumpkin seeds for extra flavor and texture.
Storage
Refrigerator: Store the chicken, asparagus, and salad separately in airtight containers for up to 3 days.
Freezer: Freeze the grilled chicken only for up to 3 months. Avocado and asparagus are best enjoyed fresh.
Reheating: Reheat the chicken gently in a skillet, oven, or microwave. Add fresh avocado and dressing after reheating.
Frequently Asked Questions (FAQs)
1. Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless chicken thighs are a juicy and flavorful alternative.
2. Can I cook this without a grill?
Absolutely. Use a grill pan, cast-iron skillet, or bake the chicken at 400°F (200°C) for 20–25 minutes.
3. Is this recipe keto-friendly?
Yes. Omit the optional honey to keep it fully keto-friendly.
4. Can I make it ahead of time?
Yes. Grill the chicken and asparagus ahead of time, but slice the avocado just before serving to prevent browning.
5. How do I keep avocado from turning brown?
Toss the slices with a little fresh lemon juice and store them in an airtight container.
6. What other vegetables can I use?
Broccoli, zucchini, green beans, Brussels sprouts, or bell peppers are excellent substitutes for asparagus.
7. Can I use bottled lemon juice?
Fresh lemon juice is recommended for the brightest flavor, but bottled lemon juice can be used in a pinch.
8. What can I serve with this dish?
It pairs well with cauliflower rice, quinoa, roasted sweet potatoes, brown rice, or a crisp green salad.
9. Can I meal prep this recipe?
Yes. Divide the grilled chicken and asparagus into meal prep containers and add fresh avocado just before eating.
10. How do I know when the chicken is done?
Use a meat thermometer. The thickest part of the chicken should reach an internal temperature of 165°F (74°C) before serving.
