Grilled Lemon Herb Chicken with Roasted Vegetables

This Grilled Lemon Herb Chicken with Roasted Vegetables is a delightful summer dish that combines the succulent flavors of grilled chicken breast with the vibrant freshness of roasted vegetables. The recipe serves four people and requires minimal prep time, making it perfect for weeknight dinners or casual gatherings.

Preparation Time: 20 minutes

Cooking Time: 45 minutes

Serving Size: 4 servings

The dish features tender chicken breasts marinated in a blend of fresh herbs, lemon juice, and olive oil. The vegetables are tossed with garlic, thyme, and a touch of balsamic vinegar for added depth of flavor.

Ingredients:

4 boneless, skinless chicken breast halves (about 1 pound each)
Zest and juice of one lemon
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and freshly ground black pepper to taste
4 cups mixed vegetables (such as bell peppers, zucchini, yellow squash, red onion)
2 cloves garlic, minced
1 tablespoon balsamic vinegar
Fresh parsley for garnish

Description:

This dish is a celebration of fresh flavors and textures. The chicken breasts are marinated in a zesty lemon herb mixture that infuses them with aromatic herbs and a bright citrus flavor. Meanwhile, the vegetables are roasted to perfection, caramelizing their natural sugars and creating a deliciously savory side.

How To Cook:

Prepare the Chicken: In a small bowl, mix together lemon zest, lemon juice, olive oil, thyme, oregano, salt, and pepper. Place chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, making sure each piece is well coated. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 1 hour (or up to overnight).
Preheat Grill: Preheat your grill to medium-high heat.
Cook Chicken: Remove chicken from marinade, letting any excess drip off. Place chicken on the grill and cook for about 6-8 minutes per side or until it reaches an internal temperature of 165°F (74°C). Transfer cooked chicken to a plate and cover loosely with foil while you prepare the vegetables.
Prepare Vegetables: While the chicken is cooking, preheat your oven to 425°F (220°C). In a large bowl, toss mixed vegetables with minced garlic, balsamic vinegar, salt, and pepper. Spread the vegetable mixture evenly on a baking sheet.
Cook Vegetables: Roast vegetables in the preheated oven for about 25-30 minutes or until they are tender and lightly browned, stirring halfway through cooking time.
Serve: Slice chicken breasts into thin strips. Serve with roasted vegetables on the side. Garnish with fresh parsley if desired.

This recipe is not only easy to prepare but also incredibly versatile. You can adjust the type of vegetables based on what’s in season or your personal preferences. The lemon herb marinade works wonders for other proteins like pork chops or salmon too, making this a go-to meal prep idea for busy weeks.