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Grilled Lemon Herb Chicken with Garden Vegetables Recipe

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4.2 from 46 reviews

  • Author: Alice
  • Total Time: 35 minutes (plus 30 minutes marinating)
  • Yield: 4 servings
  • Diet: Gluten Free

Description

Grilled Lemon Herb Chicken with Garden Vegetables is a fresh and flavorful recipe featuring juicy boneless, skinless chicken breasts marinated in a zesty lemon-herb mixture and grilled to juicy perfection. Paired with colorful garden vegetables like zucchini, bell peppers, red onion, and cherry tomatoes, this meal is not only protein-packed but also vibrant and wholesome. Perfect for a healthy weeknight dinner or a summer barbecue, it offers a balanced and satisfying dish bursting with bright, natural flavors.

Ingredients

For the Chicken

  • 4 boneless, skinless chicken breasts
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper

For the Vegetables

  • 2 zucchini, sliced
  • 2 bell peppers, cut into strips
  • 1 red onion, sliced
  • 1 cup cherry tomatoes
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  1. Prepare the marinade: In a large bowl, whisk together olive oil, fresh lemon juice, lemon zest, minced garlic, dried oregano, thyme, rosemary, paprika, salt, and black pepper until well combined to form a flavorful lemon herb marinade.
  2. Marinate the chicken: Add the boneless, skinless chicken breasts to the bowl and coat them thoroughly with the marinade. Cover and refrigerate for at least 30 minutes or up to 4 hours to allow the flavors to infuse the chicken deeply.
  3. Season the vegetables: In a separate bowl, toss the sliced zucchini, bell peppers, red onion, and cherry tomatoes with olive oil, salt, and black pepper, ensuring even coating for grilling.
  4. Preheat the grill: Heat your grill to medium-high, approximately 400°F (200°C), ensuring the grates are clean and lightly oiled to prevent sticking.
  5. Grill the chicken: Place the marinated chicken breasts onto the hot grill. Cook for 6 to 7 minutes per side, turning once, until the internal temperature reaches 165°F (74°C) and the chicken is cooked through and juicy.
  6. Grill the vegetables: While the chicken cooks, place the prepared vegetables on the grill. Turn occasionally and grill for 8 to 10 minutes until they are tender, slightly charred, and bursting with smoky flavor.
  7. Serve: Transfer the grilled chicken and vegetables to a serving platter. Garnish with fresh parsley and lemon wedges if desired, and serve immediately while warm and flavorful.

Notes

  • Marinating the chicken longer enhances the depth of flavor and tenderness.
  • Chicken thighs can be substituted for chicken breasts for a juicier option.
  • Feel free to use seasonal or preferred vegetables such as asparagus, mushrooms, or squash.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days to maintain freshness.
  • This recipe is excellent for meal prep and works well for lunch bowls throughout the week.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: American

Find it online: https://myhomemadecooking.com/grilled-lemon-herb-chicken-with-garden-vegetables-recipe/