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Fresh Lemon Herb Grilled Chicken Breast Recipe – Easy Dinner with Roasted Veggies

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Juicy grilled chicken breasts marinated in fresh lemon, garlic, and herbs, served with a colorful platter of roasted veggies. This easy, wholesome dinner is perfect for busy weeknights, meal prep, or summer cookouts.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 lbs)
  • 1/4 cup fresh lemon juice (from 2 large lemons)
  • Zest of 1 lemon
  • 3 tablespoons extra-virgin olive oil
  • 3 cloves fresh garlic, finely minced
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Pinch of red pepper flakes (optional)
  • 2 medium zucchini, sliced into 1/2-inch rounds
  • 1 large red bell pepper, chopped into 1-inch pieces
  • 1 medium red onion, cut into wedges
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons extra-virgin olive oil (for veggies)
  • Kosher salt and black pepper, to taste
  • Sprinkle of dried Italian herbs or fresh basil (optional)

Instructions

  1. In a large mixing bowl, whisk together lemon juice, lemon zest, olive oil, minced garlic, parsley, thyme, rosemary, kosher salt, black pepper, and red pepper flakes (if using) to make the marinade.
  2. Pound chicken breasts to an even 1/2-inch thickness. Add chicken to the marinade and toss to coat. Cover and refrigerate for at least 15 minutes, up to 2 hours.
  3. While chicken marinates, slice zucchini, chop bell pepper, cut onion into wedges, and halve cherry tomatoes. Spread veggies on a baking sheet, drizzle with olive oil, sprinkle with salt, pepper, and optional herbs. Toss to coat.
  4. Preheat oven to 425°F. Roast veggies for 20-25 minutes, stirring halfway, until tender and caramelized.
  5. Preheat grill (or grill pan) to medium-high heat and oil grates lightly. Remove chicken from marinade, letting excess drip off.
  6. Grill chicken breasts for 4-6 minutes per side, until browned and internal temperature reaches 165°F.
  7. Transfer chicken to a plate and let rest for 5 minutes. Slice crosswise into strips.
  8. Arrange chicken slices over roasted veggies. Garnish with extra herbs and lemon wedges if desired. Spoon any roasting pan juices over the top.

Notes

For best results, pound chicken to even thickness and don’t marinate longer than 2 hours. Use an instant-read thermometer to avoid overcooking. Swap veggies or herbs based on season and preference. If you don’t have a grill, use a grill pan or broil chicken in the oven. Leftovers are great in salads, wraps, or grain bowls.

Nutrition

Keywords: lemon herb chicken, grilled chicken breast, roasted veggies, healthy dinner, easy chicken recipe, summer cookout, meal prep, gluten-free, dairy-free, low-carb

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