Seasonal Spring/Summer Recipe: Grilled Lemon Herb Chicken with Asparagus & New Potatoes

As the weather warms up and the days stretch longer, it’s the perfect time to embrace the fresh, vibrant flavours of the season. There’s something about spring and summer that makes us crave lighter, healthier meals that don’t compromise on taste – and this Grilled Lemon Herb Chicken with Asparagus and New Potatoes is exactly that.

This dish beautifully combines British seasonal produce with Italian-inspired flavours, making it the ideal addition to your Britalian-style meals. It’s light yet satisfying, packed with fresh herbs and zingy lemon, and perfect for al fresco dining in the garden or on the patio. Plus, it's easy to prepare and full of goodness – what’s not to love?

Serves: 2 people

Calories: 300 per serving

Ingredients:

• 2 boneless, skinless chicken breasts

• 1 bunch of fresh asparagus, trimmed

• 500g new potatoes, halved

• 2 tbsp olive oil

• Juice and zest of 1 lemon

• 2 garlic cloves, minced

• 1 tsp dried oregano

• 1 tsp fresh thyme, chopped

• Sea salt and freshly ground black pepper, to taste

• Fresh parsley, for garnish

  
  

For the Dressing:

• 2 tbsp olive oil

• 1 tbsp balsamic vinegar

• 1 tsp Dijon mustard

• 1 tsp honey

• Sea salt and pepper, to taste

  
  

Method:

1. Prepare the Potatoes:Start by boiling the new potatoes in a large pot of salted water. Bring to the boil and cook for about 10-15 minutes, or until they’re tender but still holding their shape. Drain, then set aside to cool slightly.

   
   

2. Marinate the Chicken:While the potatoes are cooking, prepare the chicken. In a bowl, mix the olive oil, lemon juice and zest, minced garlic, oregano, thyme, and a pinch of salt and pepper. Coat the chicken breasts in the marinade and let them sit for at least 10 minutes (longer if you have the time – even an hour will allow the flavours to develop further).

   
   

3. Grill the Chicken and Asparagus:Preheat your grill or barbecue to medium-high heat. Grill the chicken breasts for about 6-8 minutes on each side until they’re golden and cooked through. While the chicken is grilling, toss the asparagus in a little olive oil, salt, and pepper, and grill them for 4-5 minutes, turning occasionally, until they’re tender with a bit of char.

   
   

4. Make the Dressing:In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, and a pinch of salt and pepper until the dressing is smooth and emulsified.

   
   

5. Assemble the Dish:Once the chicken and asparagus are cooked, slice the chicken into thin strips. Arrange the new potatoes on a plate, add the grilled asparagus on top, and scatter the chicken over the top. Drizzle with the balsamic dressing and garnish with freshly chopped parsley.

   
   

6. Serve and Enjoy:Serve this dish warm, alongside a chilled glass of crisp white wine or sparkling water, and enjoy the fresh, vibrant flavours of spring and summer!

   
   

Why This Dish Works for Spring/Summer:

• Seasonal Produce: Asparagus and new potatoes are two of the best seasonal ingredients in the UK right now, making this recipe a great way to enjoy the best of British produce.

  
  

• Light and Fresh: The grilled chicken is full of flavour without being heavy, while the lemon and fresh herbs bring brightness to the dish.

  
  

• Simple Yet Delicious: With just a few simple ingredients, this meal is quick to prepare but packed with flavour – perfect for easy outdoor dining.

  
  

This Grilled Lemon Herb Chicken with Asparagus and New Potatoes is a perfect example of how The Britalian Diet embraces the best of both British and Italian cuisine. The combination of fresh, local ingredients and Mediterranean-inspired flavours will make this dish one you’ll return to again and again throughout the warmer months.

What’s your favourite spring/summer meal? Let us know in the comments below or share your creations with us on social media – we’d love to see your take on this recipe!