Grilled Lemon-Herb Chicken with Charcoal-Charred Veggie Salad

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Toss the chicken in the olive oil, garlic, herbs, lemon juice, salt, and pepper.

Step 2

Grill over direct heat on the Weber for about 5–6 minutes per side until cooked through.

Step 3

Let it rest for 5 minutes before slicing.

Step 4

Prepare the dressing: 2 tbsp extra virgin olive oil, 1 tbsp balsamic vinegar (or the remaining lemon juice), salt, and pepper.

Step 5

Lightly coat the zucchini, asparagus, and capsicum in a splash of olive oil, salt, and pepper.

Step 6

Grill them right alongside the chicken. The asparagus and zucchini will take about 3–4 minutes per side; the capsicum might need 5 minutes to get some nice char lines.

Step 7

Remove the veggies from the grill, give them a rough chop into bite-sized pieces, and toss them while they are still warm with the fresh spinach or rocket and the dressing. The warmth will slightly wilt the greens.