Herb-Grilled Chicken with Broccoli, Avocado, and Cherry Tomatoes Recipe

 

 

Herb-Grilled Chicken with Broccoli, Avocado, and Cherry Tomatoes Recipe

This Herb-Grilled Chicken Plate combines tender, juicy chicken marinated in fragrant herbs with crisp steamed broccoli, creamy avocado, and sweet cherry tomatoes. It’s a well-balanced, high-protein meal that’s quick and easy to prepare—perfect for a weeknight dinner or a healthy lunch!

Ingredients

For the Herb-Grilled Chicken:

2 large chicken breasts – boneless, skinless

2 cloves garlic – minced

Juice of 1 lemon – for brightness

2 tbsp olive oil – for moisture

1 tsp dried thyme – for earthiness

1 tsp dried rosemary – for aroma

1 tsp dried oregano – for depth

Salt and pepper – to taste

For the Broccoli:

2 cups broccoli florets – fresh or frozen

1 clove garlic – minced

Salt – to taste

Juice of ½ lemon – optional, for extra flavor

For the Avocado and Tomato Salad:

1 cup cherry tomatoes – halved

1 large avocado – sliced

1 tbsp olive oil

Juice of 1 lemon

Salt and pepper – to taste

For Garnish:

Chopped fresh parsley – for color

Lemon wedges – for serving

Step-by-Step Instructions

1. Marinate the Chicken

Pat the chicken breasts dry with paper towels.

In a bowl, combine:

Garlic

Lemon juice

Olive oil

Thyme

Rosemary

Oregano

Salt and pepper

Add the chicken and coat well with the marinade.

Let marinate for at least 30 minutes (or up to 4 hours) in the fridge.

Pro Tip: The longer it marinates, the more flavorful it becomes!

2. Grill the Chicken

Preheat a grill or grill pan to medium-high heat.

Brush with a little olive oil to prevent sticking.

Place the chicken on the grill and cook for 5–6 minutes on each side, until golden and cooked through.

Internal temperature: 165°F (74°C)

Let rest for 5 minutes before slicing.

Pro Tip: Don’t press down on the chicken while grilling—it’ll release juices and make it dry!

3. Steam the Broccoli

Bring 1 inch of water to a boil in a saucepan.

Place the broccoli florets in a steamer basket over the boiling water.

Cover and steam for 4–5 minutes until tender but still vibrant green.

Remove from heat and toss with:

Minced garlic

Salt

Lemon juice (if using)

Pro Tip: For extra flavor, drizzle with a touch of olive oil or melted butter.

4. Prepare the Avocado and Tomato Salad

In a bowl, combine:

Cherry tomatoes

Avocado slices

Drizzle with:

Olive oil

Lemon juice

Salt and pepper

Toss gently to combine.

Pro Tip: Add a handful of baby arugula or spinach for extra greens!

5. Plate and Garnish

Slice the grilled chicken into thin strips.

Arrange the broccoli, avocado, and cherry tomatoes around the chicken.

Garnish with:

Chopped fresh parsley

Lemon wedges on the side

Pairing Suggestions

Wine: A crisp Sauvignon Blanc or a light Pinot Noir pairs beautifully with the herbaceous chicken and fresh veggies.

Side: Serve with quinoa, couscous, or brown rice for extra heartiness.

Bread: Warm garlic bread or a crusty baguette would complete the meal.

Chef's Tips & Variations

Make it spicy: Add a pinch of red pepper flakes or cayenne to the marinade.

Swap the herbs: Use fresh herbs like basil or tarragon for a different flavor profile.

Roast the broccoli: Toss broccoli with olive oil, garlic, and salt; roast at 425°F (220°C) for 15 minutes until crispy.

Use different proteins: Try grilled shrimp, salmon, or tofu instead of chicken.

Make it a wrap: Wrap the chicken, broccoli, and salad in a whole wheat tortilla for an easy lunch.

Why This Recipe Works:

Herb-marinated chicken is juicy and flavorful.

Steamed broccoli adds a crisp, healthy element.

Avocado and cherry tomatoes provide creamy and sweet balance.

The lemony dressing ties it all together.

Storage & Reheating Tips:

Storage: Keep leftovers in an airtight container for up to 2 days.

Reheating: Reheat the chicken and broccoli in a skillet over medium heat until warmed through.

Avoid microwaving avocado – it will turn mushy.

Salad Tip: Toss fresh avocado and tomatoes just before serving to maintain texture.

FAQ

Q: Can I bake the chicken instead of grilling it?

Yes! Bake at 400°F (200°C) for 20–25 minutes, or until the internal temperature reaches 165°F (74°C).

Q: Can I use frozen broccoli?

Absolutely! Steam frozen broccoli for 5–6 minutes until tender.

Q: Can I meal-prep this dish?

Yes! Store the chicken, broccoli, and salad separately in the fridge for up to 2 days. Add the avocado just before serving.