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This Lemon Feta Chicken & Asparagus is a bright, flavorful dish that comes together quickly for an easy weeknight meal. Tender chicken is cooked with zesty lemon, garlic, and spices. The fresh asparagus is grilled and topped with a tangy, savory dressing. It’s light yet satisfying, making it a great option when you want something wholesome without sacrificing taste.
Helpful Tips
- Slice the chicken in half: Cut the chicken in half lengthwise to make it thinner and easier to cook. Chicken breasts are so big and way more than one serving.
- Don’t overcook the asparagus: Asparagus doesn’t need much cooking time. Grill or pan fry for only about 4 minutes to keep it crisp and vibrant.
- Use fresh ingredients: This recipe is full of fresh ingredients. Always try to use fresh lemons when a recipe calls for lemon juice. Round out this recipe with fresh parsley and lemon zest.
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Lemon Feta Chicken & Asparagus
Ingredients
For the chicken:
- 1 pound (454 g) chicken breast boneless skinless
- 1 lemon juiced and zested
- 1/4 cup (59 ml) extra virgin olive oil
- 3 cloves garlic finely minced
- 1 teaspoon (2 g) dried oregano
- 1/2 teaspoon (1 g) smoked paprika
- 1/2 teaspoon (3 g) salt
- 1/4 teaspoon (0.5 g) ground black pepper
- 1/4 cup (38 g) feta cheese
- 1/4 cup (15 g) fresh parsley chopped
- lemon wedges
For the asparagus:
- 1 1/2 pounds (680 g) asparagus woody ends removed
- 1 tablespoon (15 ml) olive oil
- salt and pepper to taste
For the dressing:
- 2 tablespoons (30 ml) extra virgin olive oil
- 1 lemon juiced and zested
- 1/4 cup (38 g) feta crumbled
- 1 clove garlic minced
- 1 tablespoon (15 ml) Dijon mustard
- 1/2 teaspoon (1 g) dried oregano
Instructions
For the chicken:
- In a large mixing bowl, combine the lemon zest, lemon juice, olive oil, garlic, and all the spices. Mix thoroughly until well combined. Reserve 1/4 cup of the marinade for later use.
- Add the chicken to the remaining marinade. Refrigerate for 30 minutes.
- When you’re ready to cook, heat a nonstick skillet over medium-high heat. Once hot, add the chicken to the pan. Sear the chicken on both sides to golden brown, about 3 minutes per side.
- Transfer the chicken to a serving plate. Drizzle the reserved marinade over the top and garnish with freshly chopped parsley and crumbled feta cheese.
For the asparagus:
- Toss the asparagus spears in the oil, salt and pepper and grill over medium-high heat until tender-crisp and slightly charred, about 4 minutes.
- In a bowl or jar, mix together the dressing ingredients. Shake well to emulsify.
- Serve the asparagus with the dressing poured over.
- You might wish to add extra feta cheese and lemon zest as garnish.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.
