Description
This recipe for Grilled Lemon Herb Chicken and Veggies is a light and flavorful summer dinner perfect for a warm evening.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 lemons, juiced
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- Salt and black pepper to taste
- 2 zucchini, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, cut into wedges
- 1/4 cup balsamic glaze (optional)
Instructions
- Preheat grill to medium-high heat.
- In a large bowl, whisk together lemon juice, olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and pepper.
- Add chicken breasts to the bowl with the marinade. Toss to coat evenly. Let marinate for at least 15 minutes (or up to 2 hours in the refrigerator).
- In a separate bowl, toss the sliced zucchini, bell peppers, and red onion with a little olive oil, salt, and pepper.
- Grill the chicken for 6-8 minutes per side, or until cooked through and no longer pink in the center.
- While the chicken is grilling, add the vegetables to the grill. Grill for 5-7 minutes, flipping occasionally, until tender-crisp and slightly charred.
- Remove chicken and vegetables from the grill. Let the chicken rest for a few minutes before slicing.
- Serve the grilled chicken and vegetables. Drizzle with balsamic glaze if desired.
Notes
- For best results, use fresh herbs.
- Adjust grilling time based on the thickness of the chicken breasts.
- You can use any seasonal vegetables you like.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 120mg