Lemon Herb Grilled Chicken with Roasted Vegetables

 

• Servings: 4

Ingredients

Grilled Chicken

• 1 pound boneless, skinless chicken breast (cut into 4 portions)
• 3 tablespoons olive oil
• Juice of 1 lemon (about 2 tablespoons)
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Roast Veggies

• 1 medium zucchini, sliced into rounds
• 1 medium red bell pepper, diced
• 1 medium red onion, cut into chunks
• 1 cup cherry tomatoes
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Instructions

1. Marinate the Chicken

   • In a small bowl, mix olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper.
   • Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it is evenly coated. Marinate for at least 30 minutes (or up to 4 hours in the fridge).

2. Prepare the Vegetables

   • Preheat the oven to 425°F (220°C).
   • In a large mixing bowl, toss zucchini, bell pepper, onion, and cherry tomatoes with olive oil, garlic powder, Italian seasoning, salt, and pepper. Spread the vegetables evenly on a baking sheet lined with parchment paper.

3. Cook the Vegetables

   • Roast in the preheated oven for 20–25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.

4. Grill the Chicken

• Preheat a grill pan or outdoor grill to medium-high heat.
• Remove chicken from the marinade and grill for 4–6 minutes per side, or until the internal temperature reaches 165°F (74°C). Let rest for a few minutes before serving.

Nutrition