Lemon Herb Grilled Chicken with Roasted Vegetables
A flavorful and healthy grilled chicken dish marinated in lemon and herbs, served alongside a medley of roasted seasonal vegetables. Perfect for a nutritious and satisfying meal.
- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 1 serving
Ingredients
- 115 g Bell Pepper
- 1.5 g Black Pepper
- 170.1 g Chicken Breast
- 2.5 g Dried Rosemary
- 3 g Garlic
- 115 g Lemon
- 13.5 g Olive oil
- 57.5 g Red Onion
- 1.25 g Salt
- 1.5 g Thyme
- 75 g Zucchini
Instructions
- In a bowl, combine the juice of the lemons, minced garlic, 2 tablespoons of olive oil, rosemary, thyme, salt, and black pepper to create a marinade.
- Place the chicken breasts in the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes.
- Preheat the oven to 400°F (200°C).
- Slice the zucchini, bell peppers, and red onion into bite-sized pieces.
- In a large bowl, toss the sliced vegetables with the remaining 2 tablespoons of olive oil, salt, and black pepper.
- Spread the vegetables on a baking sheet and roast in the preheated oven for 25-30 minutes, or until tender and slightly charred.
- While the vegetables are roasting, preheat a grill or grill pan over medium-high heat.
- Remove the chicken from the marinade and grill for 6-7 minutes on each side, or until fully cooked and internal temperature reaches 165°F (74°C).
- Let the grilled chicken rest for 5 minutes before slicing.
- Serve the sliced grilled chicken alongside the roasted vegetables.