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Homemade Lemon Herb Grilled Chicken & Summer Veggie Medley photo
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Lemon Herb Grilled Chicken & Summer Veggie Medley

This Lemon Herb Grilled Chicken & Summer Veggie Medley is fresh, vibrant, and easy! Juicy lemon-herb chicken pairs perfectly with tender grilled summer vegetables.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Keyword: Chicken, Easy, Grilled, Healthy, Quick, Summer, Vegetables
Servings: 4 servings

Ingredients

For the Chicken and Marinade:

  • 4 boneless, skinless chicken breasts
  • 1/4 cup olive oil
  • 2 lemons, juice of
  • 2 tablespoons fresh rosemary chopped
  • 2 tablespoons fresh thyme chopped
  • 2 cloves garlic minced
  • salt and pepper to taste

For the Summer Veggie Medley:

  • 2 zucchinis sliced
  • 1 red bell pepper chopped
  • 1 yellow bell pepper chopped
  • 1 cup cherry tomatoes halved

Instructions

Prepare the Marinade

  • In a large mixing bowl, combine olive oil, lemon juice, chopped rosemary, thyme, minced garlic, salt, and pepper. Whisk until well blended.

Marinate the Chicken

  • Add the chicken breasts to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 30 minutes or up to 2 hours.

Prep the Veggies

  • Slice zucchinis into rounds, chop red and yellow bell peppers, and halve cherry tomatoes. Toss with a little olive oil, salt, and pepper. Set aside.

Grill

  • Preheat grill or grill pan over medium-high heat.
  • Place marinated chicken on the grill. Cook 6-7 minutes per side until cooked through with nice grill marks. Use meat thermometer to ensure internal temperature of 165°F (74°C).
  • Grill the veggies in a grill basket or directly on grates for 6-8 minutes, tossing occasionally, until tender and slightly charred.

Serve

  • Plate grilled chicken with the summer veggie medley. Drizzle extra lemon juice or sprinkle fresh herbs if desired. Serve with your favorite sides.

Equipment

  • Grill or Grill Pan
  • Mixing Bowl
  • Sharp knife and cutting board
  • Tongs or spatula
  • Meat Thermometer

Notes

  • Marinate chicken at least 30 minutes for best flavor; up to 2 hours deepens taste.
  • Use a meat thermometer to ensure chicken is safely cooked to 165°F (74°C).
  • Store leftovers in airtight containers in the fridge for up to 4 days or freeze for up to 2 months.
  • Substitute chicken thighs for juicier meat or dried herbs if fresh unavailable.
  • Try alternative summer veggies like yellow squash, asparagus, or green beans.