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Grilled Lemon Herb Chicken with Roasted Sweet Potatoes and Asparagus


  • 2 boneless, skinless chicken breasts

  • 1 lemon, juiced and zested

  • 2 cloves garlic, minced

  • 2 tbsp olive oil

  • 1 tsp dried oregano

  • 1 tsp dried thyme

  • Salt and pepper to taste

  • 2 medium sweet potatoes, peeled and diced

  • 1 bunch asparagus, trimmed

  • 1 tbsp chopped fresh parsley (optional)

Macro breakdown per serving:

  • Calories: 400

  • Protein: 35g

  • Carbohydrates: 35g

  • Fat: 15g


  1. In a bowl, combine the lemon juice, lemon zest, minced garlic, olive oil, dried oregano, dried thyme, salt, and pepper. Mix well to make the marinade.

  2. Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, making sure it's evenly coated. Marinate in the refrigerator for at least 30 minutes, or overnight for best flavor.

  3. Preheat your grill to medium-high heat. Remove the chicken from the marinade and discard any excess marinade.

  4. Grill the chicken breasts for 6-8 minutes per side, or until cooked through and no longer pink in the center. Remove from the grill and let rest for a few minutes before slicing.

  5. While the chicken is grilling, preheat your oven to 400°F (200°C). Place the diced sweet potatoes on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 20-25 minutes, or until tender and golden brown.

  6. In the last 10 minutes of roasting the sweet potatoes, add the trimmed asparagus to the baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 10 minutes or until tender but still crisp.

  7. Serve the grilled lemon herb chicken with the roasted sweet potatoes and asparagus. Garnish with chopped fresh parsley if desired.

Enjoy this flavorful and nutritious meal that's packed with protein, healthy carbs, and essential fats to fuel your CrossFit workouts and support your fitness goals!


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