Entrees
Grilled Spring Chicken with Asparagus
Makes 2 to 4 servings
Grilled Spring Chicken with Asparagus
Makes 2 to 4 servings
The versatility of the grill allows for easy weeknight dinners.
Nutritional information per serving (based on 4 servings):Calories 363 (46% from fat)
carb. 11g
pro. 39g
fat 19g
sat. fat 3g chol. 109mg
sod. 873mg
calc. 61mg
fiber 3g
carb. 11g
pro. 39g
fat 19g
sat. fat 3g chol. 109mg
sod. 873mg
calc. 61mg
fiber 3g
Ingredients
- 2 boneless, skinless chicken breasts, about 1½ pounds
- ½ cup plus 1 teaspoon extra virgin olive oil, divided
- ¼ cup fresh lemon juice
- 1 tablespoon kosher salt plus additional for light seasoning
- ½ teaspoon paprika
- 3 fresh thyme sprigs
- 1 pound asparagus, hard ends trimmed
- 6 green onions, trimmed
Preparation
- Put the chicken in a nonreactive mixing bowl or container. Stir together ½ cup of the olive oil, lemon juice, teaspoon salt, paprika and thyme. Pour over chicken and let rest in the refrigerator for 1 hour.
- When ready to cook, place the Grill/Griddle Plate onto the Baking Pan with the Grill side facing up. Place into the oven in the lower rack position. Set to Grill at 450°F and preheat for at least 10 minutes.
- Once preheated, add the chicken to the grill and cook for 10 minutes. Flip the chicken and continue cooking for an additional 5 minutes. The internal temperature should reach 165°F.
- While the chicken is cooking, toss the asparagus and green onions with a pinch of salt and remaining olive oil.
- Once chicken is finished cooking, remove from the oven and allow to rest. Add the vegetables to the grill plate and continue to cook for about 8 to 10 minutes. Vegetables should be browned and cooked through.
- Cut the chicken into slices and serve alongside the vegetables.
