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Perfect Grilled Herb-Marinated Chicken Breast Recipe with Easy Roasted Seasonal Vegetables

grilled herb-marinated chicken breast - featured image
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A flavorful and juicy grilled chicken breast marinated with fresh herbs and lemon, served alongside caramelized roasted seasonal vegetables. Perfect for quick, easy, and satisfying weeknight dinners.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 oz / 170 g each)
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons fresh parsley, chopped
  • 3 cloves garlic, minced
  • 1/4 cup extra virgin olive oil (60 ml)
  • Fresh lemon juice from 1 large lemon
  • 1 teaspoon salt
  • 1/2 teaspoon freshly cracked black pepper
  • 3 medium carrots, peeled and cut into sticks
  • 1 large red bell pepper, seeded and sliced
  • 1 medium zucchini, sliced into half-moons
  • 1 small red onion, cut into wedges
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh thyme sprigs (optional, for roasting aroma)

Instructions

  1. Prepare the Herb Marinade: In a medium bowl, combine rosemary, thyme, parsley, garlic, olive oil, lemon juice, salt, and pepper. Whisk gently until well mixed (about 5 minutes).
  2. Marinate the Chicken: Place chicken breasts in a shallow dish or resealable plastic bag. Pour marinade over chicken, ensuring each piece is well coated. Cover and refrigerate for at least 30 minutes, up to 4 hours.
  3. Preheat the Grill: Heat grill or grill pan to medium-high heat (about 400°F / 200°C). Lightly oil grill pan surface if using.
  4. Prepare the Vegetables: Toss carrots, bell pepper, zucchini, and red onion with olive oil, salt, pepper, and thyme sprigs if using. Spread in a single layer on a rimmed baking sheet.
  5. Roast the Vegetables: Roast in a preheated oven at 425°F (220°C) for 20-25 minutes, tossing halfway through for even caramelization.
  6. Grill the Chicken: Remove chicken from marinade, letting excess drip off. Grill for 6-7 minutes per side, flipping once, until internal temperature reaches 165°F (74°C).
  7. Rest the Chicken: Transfer grilled chicken to a plate and let rest for 5 minutes before slicing.
  8. Serve: Plate sliced chicken breasts alongside roasted vegetables. Garnish with fresh parsley or a lemon wedge if desired.

Notes

Marinate chicken for at least 30 minutes for best flavor; up to 4 hours is ideal. Let chicken rest after grilling to keep it juicy. Toss vegetables halfway through roasting for even caramelization. Use a spray bottle of water to control grill flare-ups. If no grill is available, a grill pan or oven broil works well.

Nutrition

Keywords: grilled chicken, herb marinade, roasted vegetables, easy dinner, healthy recipe, gluten-free, low-carb, summer recipe

Find it online: https://grubella.com/perfect-grilled-herb-marinated-chicken-breast-recipe-with-easy-roasted-seasonal-vegetables/