Juicy, flavorful Lemon Garlic Herb Grilled Chicken paired with vibrant roasted vegetables makes this dish a must-try for any home cook! Packed with zesty citrus, aromatic herbs, and caramelized veggies, it’s a healthy and easy meal that’s ready in under 30 minutes. Perfect for busy weeknights or meal prep, this recipe is as delicious as it is nutritious. Add this crowd-pleaser to your menu and bring a burst of color and flavor to your table!
Duration
- Preparation : 10 min
- Cooking :20 min
Ingredients
For the Lemon Garlic Herb Chicken:
- 4 boneless, skinless chicken breasts
- 3 tablespoons olive oil
- Juice of 2 lemons (about ¼ cup)
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
For the Roasted Vegetables:
- 2 cups broccoli florets
- 2 medium zucchinis, sliced into half-moons
- 1 red bell pepper, chopped
- 1 yellow onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
Optional Garnish:
- Fresh parsley or cilantro, chopped
- Lemon wedges, for serving
Preparation
Step 1: Marinate the Chicken
In a small bowl, whisk together 3 tablespoons olive oil , lemon juice , minced garlic , dried oregano , dried thyme , smoked paprika , salt , and pepper . Place the chicken breasts in a resealable plastic bag or shallow dish, pour the marinade over them, and coat evenly. Let the chicken marinate in the refrigerator for at least 30 minutes (or up to 4 hours for deeper flavor).
Step 2: Preheat and Prep
- Preheat your oven to 400°F (200°C) .
- If you’re grilling the chicken, heat your grill pan over medium-high heat or preheat your outdoor grill.
While the oven is heating, prepare the vegetables. On a large baking sheet, toss the broccoli florets , zucchini slices , chopped red bell pepper , and sliced yellow onion with 2 tablespoons olive oil , garlic powder , Italian seasoning , salt , and pepper . Spread them out evenly in a single layer.
Step 3: Roast the Vegetables
Place the baking sheet in the preheated oven and roast the vegetables for 20–25 minutes , stirring halfway through, until they are tender and slightly caramelized.
Step 4: Cook the Chicken
Remove the chicken from the marinade and shake off any excess. Grill or pan-sear the chicken for 5–7 minutes per side , or until fully cooked (internal temperature should reach 165°F/75°C ). If using a grill pan, you can add nice grill marks for extra presentation points!
Step 5: Plate and Serve
Slice the grilled chicken and arrange it alongside the roasted vegetables on a plate. Garnish with freshly chopped parsley or cilantro and serve with lemon wedges for an extra burst of citrus flavor.
Tips
- For deeper flavor, marinate the chicken for up to 4 hours (or overnight). Just keep it refrigerated while it marinates.
- Cook the chicken until its internal temperature reaches 165°F (75°C) . Overcooking can make it dry, so use a meat thermometer if you have one.
- Swap or add vegetables like carrots, asparagus, or cherry tomatoes based on what’s in season or what you have at home.
- Spread the veggies in a single layer on the baking sheet to ensure they roast instead of steam, which helps them caramelize beautifully.
- After cooking, let the chicken rest for 5 minutes before slicing. This keeps it juicy and flavorful.
- Add fresh herbs like parsley or cilantro and a squeeze of lemon juice before serving to brighten the dish and make it Instagram-worthy!
Nutrition Breakdown Recap (150 gm Chicken + 200 gm vegetable Serving):
| NUTRIENT | AMOUNT |
| Calories | 320 kcal |
| Saturated Fat | 3 g |
| Unsaturated Fat | 10 g |
| Cholesterol | 90 mg |
| Sodium | 350 mg |
| Dietary Fiber | 6 g |
| Sugars | 8 g |
| Protein | 35 g |
yummy