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Fresh Lemon Herb Grilled Chicken with Easy Summer Vegetable Medley

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A bright and flavorful grilled chicken recipe marinated in lemon and fresh herbs, paired with a colorful summer vegetable medley. Perfect for quick, easy, and healthy summer meals.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 lb / 700 g)
  • 2 large lemons (zested and juiced)
  • 3 tablespoons olive oil
  • 3 garlic cloves, minced
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
  • 1 tablespoon fresh rosemary, chopped
  • 1 teaspoon honey
  • Salt and freshly ground black pepper, to taste
  • 1 medium zucchini, sliced into half-moons
  • 1 red bell pepper, cut into bite-sized pieces
  • 1 yellow squash, sliced
  • 1 cup cherry tomatoes, halved
  • 1 small red onion, sliced
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste

Instructions

  1. Prepare the Marinade: In a medium bowl, whisk together lemon zest, lemon juice, olive oil, minced garlic, honey, parsley, thyme, rosemary, salt, and pepper until well combined.
  2. Marinate the Chicken: Place chicken breasts in a shallow dish or resealable plastic bag. Pour marinade over the chicken, making sure each piece is coated well. Refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
  3. Prepare the Vegetables: Toss zucchini, yellow squash, bell pepper, cherry tomatoes, and red onion in olive oil, oregano, salt, and pepper. Set aside.
  4. Preheat the Grill: Heat your grill or grill pan to medium-high (about 400°F / 200°C). Make sure the grates are clean and lightly oiled to prevent sticking.
  5. Grill the Chicken: Remove chicken from marinade, letting excess drip off. Place chicken on the grill and cook for 5-7 minutes per side (about 12-14 minutes total), turning once. Chicken should reach an internal temperature of 165°F (74°C).
  6. Grill the Vegetables: Add the seasoned vegetables to the grill or use a grill basket. Cook for about 8-10 minutes, stirring occasionally, until tender and slightly charred.
  7. Rest and Serve: Remove chicken and veggies from the grill. Let the chicken rest for 5 minutes before slicing to keep juices locked in. Serve the chicken topped with extra fresh herbs and the grilled vegetable medley on the side.

Notes

Pat chicken dry before marinating for better herb adhesion. Marinate between 30 minutes and 2 hours; avoid over 4 hours to prevent mushy texture. Use a meat thermometer to ensure chicken reaches 165°F. For vegetables, cut evenly and add cherry tomatoes last. Avoid overcrowding the grill for best sear. If no grill available, use a grill pan or cast iron skillet.

Nutrition

Keywords: grilled chicken, lemon herb chicken, summer vegetables, easy dinner, healthy grilling, barbecue recipe, fresh herbs, summer meal

Find it online: https://fuzzyforker.com/fresh-lemon-herb-grilled-chicken-recipe-easy-summer-vegetable-medley-side/