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
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.
