Lemon Herb Grilled Chicken with Seasonal Veggies
A flavorful grilled chicken dish marinated in lemon and herbs, served with a medley of seasonal vegetables. Perfect for a summer barbecue or a healthy weeknight dinner.
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Ingredients
Yields 4 servings
- (1/4 cups) olive oil
- (1/4 cups) fresh lemon juice
- (2 tablespoons) fresh parsley, chopped
- (2 tablespoons) fresh thyme, chopped
- (2 teaspoons) garlic powder
- (1 teaspoon) salt
- (1/2 teaspoons) black pepper
- (4) boneless, skinless chicken breasts (about 1 2/4 lbs)
- (2) zucchini, sliced
- (1) red bell pepper, chopped
- (1) yellow bell pepper, chopped
- (1) red onion, cut into wedges
- (1 teaspoon) Italian seasoning
Instructions
- 1
In a bowl, combine 1/4 cup olive oil, 1/4 cup fresh lemon juice, 2 tablespoons chopped parsley, 2 tablespoons chopped thyme, 2 teaspoons garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper to create the marinade.
- 2
Place the 4 chicken breasts in a resealable plastic bag and pour the marinade over them. Seal the bag and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
- 3
While the chicken is marinating, prepare the seasonal veggies. In a large bowl, combine 2 sliced zucchini, 1 chopped red bell pepper, 1 chopped yellow bell pepper, and 1 red onion cut into wedges.
- 4
Drizzle the veggies with 1 tablespoon of olive oil and sprinkle with 1 teaspoon of Italian seasoning. Toss to coat evenly.
- 5
Preheat the grill to medium-high heat (about 400°F).
- 6
Remove the chicken from the marinade and discard the marinade. Grill the chicken for 6-7 minutes on each side, or until fully cooked and juices run clear, reaching an internal temperature of 165°F.
- 7
During the last 5 minutes of grilling, add the seasoned veggies to the grill. Cook until they are tender and slightly charred, about 5-7 minutes, turning occasionally.
- 8
Once cooked, remove the chicken and veggies from the grill. Let the chicken rest for a few minutes before slicing.
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