Grilled Chicken with Asparagus Medley: A Simple, Wholesome Meal Bursting with Flavor
When you want something light, healthy, and satisfying without spending hours in the kitchen, Grilled Chicken with Asparagus Medley is the answer. This vibrant, protein-packed dish brings together juicy grilled chicken and a colorful mix of asparagus, cherry tomatoes, and red bell peppers, creating a meal that’s as beautiful on the plate as it is delicious.
Perfect for weeknight dinners, meal prep, or casual outdoor gatherings, this recipe proves that healthy eating doesn’t mean sacrificing flavor or satisfaction.
Why You’ll Love This Recipe
✅ Lean and protein-rich with fresh vegetables
✅ Naturally low-carb and gluten-free
✅ Ready in under 30 minutes
✅ Grilled for bold flavor with minimal cleanup
✅ Customizable with your favorite seasonal veggies
A Dish That’s Light Yet Filling
This recipe brings balance to your plate: tender, seasoned chicken breasts are grilled to perfection and served alongside a colorful medley of sautéed or grilled veggies. Asparagus adds a crisp bite and earthy flavor, while sweet cherry tomatoes and bell peppers brighten every bite.
You can make it on an outdoor grill, a stovetop grill pan, or even bake it in the oven if the weather doesn’t cooperate.
Ingredients You’ll Need
For the Chicken:
2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon dried oregano or Italian seasoning
Salt and black pepper, to taste
Juice of ½ lemon (optional)
For the Asparagus Medley:
1 bunch asparagus, trimmed and cut into 2-inch pieces
1 red bell pepper, sliced
1 cup cherry tomatoes, halved
1 tablespoon olive oil
Salt and pepper, to taste
Optional: fresh herbs (parsley, basil, or thyme)
How to Make It
1. Season the Chicken:
Rub chicken breasts with olive oil and season with garlic powder, paprika, oregano, salt, and pepper. Let sit for 10–15 minutes while you prepare the vegetables.
2. Grill the Chicken:
Preheat your grill (or grill pan) over medium-high heat. Grill chicken for 5–6 minutes per side, or until internal temperature reaches 165°F (74°C). Let rest before slicing.
3. Cook the Veggies:
In a large skillet, add olive oil over medium heat. Sauté asparagus and bell pepper for about 5 minutes until tender-crisp. Add cherry tomatoes and cook another 2–3 minutes, just until softened. Season with salt, pepper, and optional herbs.
4. Serve and Enjoy:
Slice grilled chicken and serve over the asparagus medley. Drizzle with a bit of fresh lemon juice for brightness, or top with shaved Parmesan for extra flavor.
Tips & Variations
Add a grain: Serve over quinoa, couscous, or brown rice for a heartier meal.
Change up the veggies: Try zucchini, mushrooms, snap peas, or broccoli based on what’s in season.
Make it spicy: Add crushed red pepper or a drizzle of hot sauce.
Meal prep it: Make ahead and store in containers for easy lunches during the week.
Perfect For…
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