There’s something magical about the smell of grilled chicken wafting through the backyard on a warm evening. My Grilled Lemon Herb Chicken with Roasted Veggies is one of those healthy dinner recipes that feels restaurant-worthy but comes together easily right at home.

The chicken is juicy, tangy, and full of flavor thanks to a simple lemon and herb marinade, while the roasted vegetables bring color, texture, and a hint of caramelized sweetness. It’s one of my favorite high protein dinner ideas and a perfect way to bring fresh Mediterranean-inspired flavors to the table any night of the week.

Why I Keep Coming Back to This Recipe

This dish hits every note I love bright, savory, and nourishing. The lemon and herbs make the chicken taste fresh and vibrant, while the roasted veggies turn golden and tender in the oven. It’s light yet filling, balanced yet indulgent. Plus, it’s endlessly versatile you can make it on a grill, a griddle, or even a Blackstone grill for that smoky perfection. Every bite reminds me of the fresh, colorful spirit of Mediterranean recipes simple ingredients that let the natural flavors shine.

Grilled Lemon Herb Chicken with Roasted Veggies

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• Author: danyrecipes
• Total Time: 45 minutes
• Yield: 4 servings
• Diet: Halal

Print Recipe

Description

Juicy lemon-herb marinated chicken grilled to perfection and served with caramelized roasted vegetables. A healthy, high-protein dinner full of Mediterranean flavor.

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Ingredients

• 4 boneless, skinless chicken breasts

• ¼ cup olive oil

• 2 tbsp lemon juice

• 1 tbsp lemon zest

• 3 garlic cloves, minced

• 1 tsp rosemary

• 1 tsp thyme

• Salt and pepper to taste

• 2 cups brussels sprouts, halved

• 1 zucchini, sliced

• 1 red bell pepper, chopped

• 1 small red onion, cut into wedges

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Instructions

• Whisk together olive oil, lemon juice, zest, garlic, herbs, salt, and pepper.

• Marinate chicken in the mixture for 30–60 minutes.

• Toss vegetables with olive oil, garlic, salt, and pepper.

• Roast veggies at 425°F for 25–30 minutes.

• Grill chicken over medium heat 5–6 minutes per side until cooked through.

• Serve chicken with roasted veggies and a squeeze of lemon.

Notes

Substitute chicken thighs for extra juiciness.

Add a dollop of tzatziki or hummus for a Mediterranean twist.

Perfect for meal prep store leftovers for up to 4 days.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Grilled + Oven Roasted
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 plate
• Calories: 410
• Sugar: 6
• Sodium: 620
• Fat: 21
• Saturated Fat: 3
• Unsaturated Fat: 1
• Trans Fat: 0
• Carbohydrates: 18
• Fiber: 5
• Protein: 38
• Cholesterol: 95mg

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What You’ll Need to Bring It to Life

Here’s everything I use to make this flavorful, healthy dinner:

• Chicken breasts: Boneless, skinless, and pounded slightly for even cooking.
• Lemon juice and zest: For a burst of citrus freshness.
• Olive oil: The key to keeping the chicken moist and the veggies perfectly roasted.
• Garlic: Adds a rich depth to both the marinade and the vegetables.
• Fresh herbs: I love a mix of rosemary, thyme, and parsley for that classic grilled flavor.
• Salt and black pepper: To balance and enhance all the bright flavors.
• Assorted vegetables: My go-tos are bell peppers, zucchini, red onions, and brussels sprouts. They roast beautifully and pair perfectly with the chicken.

When I’m craving extra flavor, I take a note from my healthy baked salmon with garlic and olive oil and add a drizzle of garlic oil to the veggies before roasting it gives them an irresistible aroma.

How I Make This Grilled Goodness Step by Step

Step 1 – Marinate the chicken
I start by whisking together olive oil, lemon juice, lemon zest, minced garlic, and chopped herbs in a bowl. Then I season it with salt and pepper before adding the chicken breasts. I let them marinate for at least 30 minutes (an hour is even better) so the flavors can soak in.

Step 2 – Prepare the vegetables
While the chicken marinates, I chop my vegetables into even pieces. I toss them with olive oil, garlic, salt, and pepper, and spread them out on a baking sheet. The key to perfect roasted vegetables is not overcrowding the pan each piece needs space to caramelize.

Step 3 – Roast the veggies
I preheat the oven to 425°F and roast the vegetables for about 25–30 minutes, tossing halfway through. When they’re done, the edges are golden, and they smell incredible.

Step 4 – Fire up the grill
While the vegetables finish roasting, I heat up my grill or griddle. If you have a Blackstone grill, this recipe is a dream it gives the chicken that perfect sear with juicy tenderness inside.

Step 5 – Grill the chicken
I place the marinated chicken on the hot grill and cook for about 5–6 minutes per side, depending on thickness, until the internal temperature reaches 165°F. The lemon and herbs char slightly, releasing an amazing smoky aroma that always makes me impatient to eat.

Step 6 – Bring it all together
Once the chicken is done, I let it rest for a few minutes to lock in the juices. Then I slice it and serve it alongside the roasted vegetables. I like to drizzle a little extra lemon juice and olive oil over everything right before serving it brightens the dish and ties all the flavors together beautifully.

For a complete meal, I sometimes serve it with quinoa or brown rice, inspired by my light turkey and veggie skillet dinner.

Creative Twists and Easy Variations

This recipe is so versatile that you can adjust it for any craving or occasion.

• Change up the herbs: Try basil and oregano for an Italian vibe or dill and parsley for something fresh and summery.
• Add a sauce: A drizzle of tzatziki or a spoonful of hummus on the side turns it into a complete Mediterranean platter.
• Switch the protein: This marinade works beautifully with shrimp or salmon, similar to my healthy baked salmon with garlic and olive oil.
• Make it meal prep friendly: The chicken and veggies store perfectly, making them great for healthy lunches or quick weeknight dinners.
• Low-carb swap: Replace starchy sides with more roasted brussels sprouts or cauliflower both get perfectly crispy in the oven.

Why I Love Making It Again and Again

Grilled Lemon Herb Chicken with Roasted Veggies is one of those dishes that fits every mood it’s bright and zesty for summer grilling, but hearty and warm enough for winter nights. It’s balanced, protein-packed, and full of real, fresh flavor. Best of all, it feels fancy even though it’s incredibly easy. Whether I’m cooking outside on the grill or roasting indoors, this dish always makes me feel like I’m serving something special, straight from my kitchen to yours.

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Some nights, I crave a meal that’s hearty

Grilled Lemon Herb Chicken with Roasted Veggies

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The first time I put together this Quinoa