Grilled Lemon-and-Oregano Chicken Thighs
Grilled Asparagus with Tomato and Feta
Ingredients
- ½ lemon
- 2 tsp Dijon mustard
- 1 clove garlic, minced
- 1 tsp dried oregano
- ¾ lb boneless, skinless chicken thighs
Instructions
- Grate zest and squeeze juice from lemon. Whisk together lemon zest, juice, mustard, garlic, and oregano in a shallow bowl or a zip-top plastic freezer bag; add chicken. Cover or seal, and let stand 15 minutes.
- Remove chicken from marinade; discard marinade. Preheat grill to medium-high heat.
- Sprinkle chicken lightly with salt and pepper. Grill chicken, covered, 4 to 5 minutes per side or until done.
Side Dish Ingredients
- ¾ lb asparagus, trimmed
- 2 tsp olive oil
- 1 small tomato, diced
- 2 Tbsp crumbled feta cheese
Side Dish Instructions
- Preheat grill to medium-high heat. Toss asparagus with oil and desired amount of salt and pepper. Grill, covered, 5 to 6 minutes or until crisp-tender. Transfer to a platter, and sprinkle with tomato and cheese.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
255
|
108
|
363
|
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