Description
This Lemon Herb Grilled Chicken with Roasted Vegetables is the kind of dinner that feels both wholesome and indulgent. The chicken is marinated in zesty lemon, garlic, and herbs for flavor that soaks deep into every bite. Paired with tender roasted zucchini, sweet carrots, and caramelized red onion, it’s a colorful, nutrient-rich plate that’s as easy to make as it is satisfying. A weeknight winner with weekend vibes.
Ingredients
For the Chicken:
2 boneless, skinless chicken breasts
Juice of 1 lemon
2 tbsp olive oil
2 garlic cloves, minced
1 tbsp fresh parsley, chopped (or 1 tsp dried)
1 tsp dried oregano
Salt & pepper to taste
For the Roasted Vegetables:
1 zucchini, sliced
2 carrots, peeled and sliced
1 red onion, cut into wedges
1 tbsp olive oil
Salt, pepper & dried thyme (optional)
Instructions
Marinate the Chicken: In a bowl, combine lemon juice, olive oil, garlic, parsley, oregano, salt, and pepper. Add chicken and marinate for at least 30 minutes.
Roast the Veggies: Preheat oven to 425°F (220°C). Toss zucchini, carrots, and red onion with olive oil, salt, pepper, and thyme. Roast on a sheet pan for 20–25 minutes, flipping once.
Cook the Chicken: Grill or pan-sear chicken over medium-high heat for 5–6 minutes per side, until golden and fully cooked. Let rest, then slice.
Serve: Plate sliced chicken with a generous helping of roasted vegetables.
- Prep Time: 10 minutes
- Marinate Time: 30 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 450 / Serving
- Fat: 24g / Serving
- Carbohydrates: 20g / Serving
- Fiber: 5g / Serving
- Protein: 38g / Serving