Grilled Lemon Pepper Chicken with Roasted Asparagus and Garlic Herb Rice

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Grilled Lemon Pepper Chicken Breasts

1. Pound the chicken breasts to an even ¾-inch thickness, then pat dry with paper towels. 5 min
2. Zest and juice 1 lemon, then whisk together the zest, juice, 3 tablespoons olive oil, 1½ teaspoons cracked black pepper, 1 teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon kosher salt, and 1 teaspoon fresh thyme leaves into a marinade. 5 min
3. Coat the chicken breasts evenly in the marinade and let sit at room temperature for 10 minutes. 10 min
4. Heat a grill or grill pan over medium-high heat until hot, about 3 minutes. 3 min
5. Timing-sensitive step. Grill the chicken breasts 5–6 minutes per side, pressing gently once, until grill marks form and the internal temperature reaches 165°F. 12 min
6. Transfer the chicken to a cutting board and rest for 5 minutes before slicing. 5 min
7. Slice the chicken and serve with the remaining lemon cut into wedges alongside. 2 min

Garlic Herb Ricebase

1. Mince the 3 garlic cloves and finely chop the 2 tablespoons fresh flat-leaf parsley; set aside separately. 4 min
2. Timing-sensitive step. Melt 1 tablespoon unsalted butter in a medium saucepan over medium heat, add the minced garlic, and sauté 1 minute until fragrant. 2 min
3. Add 1½ cups long-grain white rice and stir to coat in the butter, then pour in 2¾ cups chicken broth and ½ teaspoon kosher salt; bring to a boil. 4 min
4. Reduce heat to low, cover, and cook for 18 minutes until the broth is absorbed and the rice is tender. 18 min
5. Remove from heat, fluff with a fork, and stir in the chopped parsley and ¼ teaspoon black pepper. 2 min

Roasted Asparagus with Lemonside

1. Preheat the oven to 425°F. 10 min
2. Snap the tough ends off 1 pound of asparagus and spread the spears in a single layer on a rimmed baking sheet. 4 min
3. Drizzle the asparagus with 1½ tablespoons olive oil, sprinkle with ½ teaspoon kosher salt and ¼ teaspoon black pepper, and toss to coat. 2 min
4. Roast at 425°F for 12–14 minutes until the spears are tender and the tips are lightly caramelized. 13 min
5. Transfer the asparagus to a platter, squeeze the juice of ½ lemon over the top, and finish with 2 tablespoons finely grated parmesan if using. 2 min