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Fresh Lemon Herb Grilled Chicken with Spring Vegetable Medley

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A bright and juicy grilled chicken recipe marinated in fresh lemon and herbs, paired with a tender-crisp spring vegetable medley. Perfect for quick, fresh meals in spring and summer.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 oz / 170 g each)
  • 2 lemons (zested and juiced)
  • 3 cloves garlic, minced
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
  • 1 tbsp fresh rosemary, finely chopped
  • Salt and freshly ground black pepper, to taste
  • 1 cup asparagus tips, trimmed
  • 1 cup sugar snap peas, trimmed
  • 1 cup baby carrots, halved lengthwise
  • 1 small red bell pepper, thinly sliced
  • 1 tbsp olive oil
  • Salt and pepper, to taste
  • Optional: fresh parsley or basil for garnish

Instructions

  1. In a mixing bowl, combine the zest and juice of 2 lemons, minced garlic, olive oil, thyme, rosemary, salt, and pepper. Whisk until well blended.
  2. Place chicken breasts in a shallow dish or resealable bag, pour the marinade over, and turn to coat evenly. Cover and refrigerate for at least 30 minutes, up to 2 hours.
  3. While the chicken marinates, trim asparagus, snap peas, and carrots. Slice the red bell pepper thinly. Toss all vegetables in 1 tablespoon olive oil, salt, and pepper. Set aside.
  4. Preheat the grill to medium-high heat (about 400°F / 204°C).
  5. Grill the chicken breasts for 6-7 minutes per side, flipping once, until grill marks appear and internal temperature reaches 165°F (74°C). Avoid pressing down on the chicken.
  6. Grill the vegetable medley in a grill basket or directly on the grates for 5-7 minutes, tossing occasionally, until tender-crisp with slight char.
  7. Remove chicken from grill and let rest loosely covered with foil for 5 minutes.
  8. Plate the grilled chicken alongside the spring vegetable medley. Garnish with fresh parsley or basil and a squeeze of fresh lemon if desired.

Notes

Marinate chicken for at least 30 minutes but no longer than 2 hours to avoid mushy texture. Use a meat thermometer to ensure chicken reaches 165°F (74°C). Let chicken rest after grilling to keep it juicy. Toss vegetables in olive oil just before grilling to prevent sticking. If no grill is available, use a grill pan or cast iron skillet on medium-high heat.

Nutrition

Keywords: grilled chicken, lemon herb chicken, spring vegetable medley, healthy dinner, easy grilled chicken, fresh herbs, quick marinade

Find it online: https://atomicbite.com/fresh-lemon-herb-grilled-chicken-recipe-easy-steps-for-perfect-spring-vegetable-medley/