Lemon Herb Grilled Chicken with Roasted Vegetables
Succulent grilled chicken breasts marinated in lemon and herbs, served alongside a medley of roasted seasonal vegetables, perfect for a balanced and flavorful dinner.
15 min
Prep
25 min
Cook
4
Serves
380
Calories
Macros · per serving
40g protein
18g carbs
18g fat
Ingredients
For 4 servings
- 4 chicken breast
- 2 lemon
- 5 tablespoon olive oil
- 4 clove garlic
- 2 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 teaspoon salt
- 1 teaspoon black pepper
- 2 red bell pepper
- 2 zucchini
- 1 red onion
- 2 carrot
Instructions
- 1
Juice the lemons and mince the garlic cloves.
- 2
In a large bowl, mix lemon juice, 3 tablespoons olive oil, minced garlic, dried oregano, dried thyme, 1 teaspoon salt, and black pepper.
- 3
Add chicken breasts to the marinade, ensuring they are well coated. Cover and refrigerate for 15 minutes.
- 4
Preheat the grill to medium-high heat.
- 5
Chop red bell peppers, zucchinis, red onion, and carrots into bite-sized pieces.
- 6
In a separate bowl, toss chopped vegetables with 2 tablespoons olive oil and 1 teaspoon salt.
- 7
Spread the vegetables evenly on a baking sheet and roast at 425°F (220°C) for 20 minutes, tossing halfway through.
- 8
Grill chicken breasts for 6-7 minutes on each side or until the internal temperature reaches 165°F (74°C).
- 9
Serve the grilled chicken alongside the roasted vegetables.
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