Lemon Herb Chicken with Spring Vegetables
A vibrant and flavorful dish featuring marinated chicken breasts grilled to perfection and served with a medley of fresh spring vegetables. Perfect for a light dinner!
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Ingredients
Yields 4 servings
- (4) boneless, skinless chicken breasts
- (1/4 cups) olive oil
- (2) lemons (juiced)
- (2 teaspoons) dried oregano
- (2 teaspoons) dried thyme
- (2 cloves) garlic (minced)
- (1 teaspoon) salt
- (1/2 teaspoons) black pepper
- (1 cup) asparagus (trimmed)
- (1 cup) cherry tomatoes
- (1 cup) baby carrots
- (1/2 cups) green beans (trimmed)
- (1 tablespoon) fresh parsley (chopped)
Instructions
- 1
In a bowl, combine 1/4 cup olive oil, juice of 2 lemons, 2 teaspoons dried oregano, 2 teaspoons dried thyme, 2 cloves minced garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper to create the marinade. Add 2/4 teaspoon black pepper.
- 2
Place the 4 chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over the chicken. Seal or cover and refrigerate for at least 30 minutes, up to 2 hours for more flavor.
- 3
Preheat the grill to medium-high heat.
- 4
While the grill is heating, prepare the spring vegetables. In a large bowl, combine 1 cup asparagus, 1 cup cherry tomatoes, 1 cup baby carrots, and 1/2 cup green beans. Drizzle with a little olive oil and sprinkle with salt and pepper to taste.
- 5
Remove the chicken from the marinade and discard the marinade. Grill the chicken for 6-7 minutes on each side or until fully cooked (internal temperature reaches 165°F).
- 6
During the last 5 minutes of grilling, add the prepared spring vegetables to the grill. Grill until tender and slightly charred, about 5 minutes, turning occasionally.
- 7
Once cooked, remove the chicken and vegetables from the grill. Let the chicken rest for 5 minutes before slicing.
- 8
Serve the sliced chicken over the grilled spring vegetables and garnish with 1 tablespoon chopped fresh parsley.
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