Herb Grilled Chicken Breast with Roasted Mixed Vegetables

A healthy, flavorful, and protein-packed meal that’s perfect for lunch or dinner. Juicy herb-marinated chicken pairs beautifully with colorful roasted vegetables for a satisfying dish that’s easy to prepare and great for meal prep.

🛒 What You Need

For the Chicken

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon paprika
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• 1 teaspoon salt
• 1 tablespoon lemon juice

For the Roasted Mixed Vegetables

• 1 zucchini, sliced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 broccoli head, cut into florets
• 1 red onion, cut into wedges
• 1 cup baby carrots
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

👨‍🍳 How to Make It

1. In a bowl, combine olive oil, garlic, oregano, thyme, rosemary, paprika, onion powder, salt, pepper, and lemon juice.
2. Coat the chicken breasts with the marinade and let them rest for at least 30 minutes (or up to 8 hours in the refrigerator).
3. Preheat the oven to 425°F (220°C).
4. Toss the zucchini, bell peppers, broccoli, onion, and carrots with olive oil, Italian seasoning, garlic powder, salt, and pepper.
5. Spread the vegetables evenly on a baking tray in a single layer.
6. Roast for 20–25 minutes, turning halfway through, until tender and lightly caramelized.
7. Meanwhile, heat a grill pan or outdoor grill over medium-high heat.
8. Grill the chicken breasts for 6–7 minutes per side, or until the internal temperature reaches 165°F (74°C).
9. Let the chicken rest for 5 minutes before slicing.
10. Serve the sliced herb-grilled chicken alongside the roasted vegetables. Garnish with fresh parsley and lemon wedges if desired.

💡 Tips

• Pound the chicken to an even thickness for even cooking.
• Don’t overcrowd the vegetables on the baking tray so they roast instead of steam.
• Add asparagus, Brussels sprouts, or sweet potatoes for variety.
• Finish with a squeeze of fresh lemon juice before serving for extra freshness.

❓Frequently Asked Questions

Can I use chicken thighs instead?
Yes, boneless chicken thighs work well and may need an extra 2–3 minutes of cooking.

Can I meal prep this recipe?
Absolutely! Store in airtight containers in the refrigerator for up to 4 days.

Can I use fresh herbs?
Yes. Use about 1 tablespoon each of chopped fresh rosemary, thyme, and oregano.

Can I cook the chicken in a skillet?
Yes. Cook over medium heat for 6–7 minutes per side until fully cooked.

🍽️ Servings

4 servings

⏱️ Time

• Prep Time: 15 minutes
• Marinate Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 10 minutes

📊 Nutritional Information (Per Serving)

• Calories: 360
• Protein: 38 g
• Carbohydrates: 14 g
• Fat: 17 g
• Fiber: 5 g
• Sugar: 7 g
• Sodium: 520 mg