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Fresh Grilled Lemon Herb Chicken Breast with Roasted Vegetables

fresh grilled lemon herb chicken breast - featured image
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A quick and easy recipe featuring juicy grilled lemon herb chicken breasts paired with perfectly roasted vegetables, delivering a fresh and flavorful meal perfect for any occasion.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 oz / 170 g each), pounded to even thickness
  • 1/4 cup fresh lemon juice (from about 2 lemons)
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper, to taste
  • 2 medium zucchinis, sliced into half-moons
  • 1 red bell pepper, cut into strips
  • 1 yellow bell pepper, cut into strips
  • 1 red onion, cut into wedges
  • 1 cup cherry tomatoes
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste

Instructions

  1. Prepare the marinade: In a mixing bowl, whisk together lemon juice, olive oil, minced garlic, chopped rosemary, thyme, Dijon mustard, salt, and pepper until well combined.
  2. Marinate the chicken: Place the chicken breasts in the bowl, ensuring each piece is fully coated. Cover with plastic wrap and refrigerate for at least 30 minutes, ideally up to 2 hours.
  3. Preheat your grill or grill pan to medium-high heat (about 400°F / 200°C).
  4. Prepare the vegetables: Toss sliced zucchinis, bell peppers, onion wedges, and cherry tomatoes with olive oil, oregano, salt, and pepper. Spread them evenly on a baking sheet lined with parchment paper.
  5. Roast the vegetables in a preheated oven at 425°F (220°C) for about 20-25 minutes, stirring halfway through.
  6. Grill the chicken: Remove chicken from marinade, letting excess drip off. Place on the grill and cook for 5-7 minutes per side until the internal temperature reaches 165°F (74°C) and grill marks appear.
  7. Rest the chicken: Transfer grilled chicken to a plate, cover loosely with foil, and let rest for 5 minutes.
  8. Serve: Slice the chicken breasts and plate alongside the roasted vegetables. Spoon any pan juices from the chicken over the slices for extra flavor.

Notes

Marinate chicken for at least 30 minutes for best flavor; up to 2 hours or overnight intensifies taste. Use a meat thermometer to ensure chicken reaches 165°F for safety and juiciness. If no grill is available, bake chicken at 400°F for 20-25 minutes or pan-sear then finish in oven. Line baking sheet with parchment paper for easier cleanup. Avoid overcrowding grill to get good sear marks and prevent steaming.

Nutrition

Keywords: grilled chicken, lemon herb chicken, roasted vegetables, easy dinner, healthy chicken recipe, summer grilling, quick chicken breast

Find it online: https://snappyspoon.com/fresh-grilled-lemon-herb-chicken-breast-recipe-easy-roasted-vegetables-included/