Indulge in the vibrant flavors of our Grilled Lemon Herb Chicken with Roasted Vegetables recipe, a satisfying dish designed to tantalize your taste buds while keeping your health in check. This wholesome meal features succulent chicken breasts marinated in a zesty blend of lemon juice, aromatic herbs, and garlic, delivering a burst of freshness with every bite.

Paired with a colorful medley of roasted broccoli, bell peppers, zucchini, and squash, this dish not only delights the palate but also provides a plethora of essential nutrients. High in protein and low in carbs, this recipe is perfect for those seeking a nutritious yet flavorful dinner option.

With its combination of lean protein and fiber-rich vegetables, it’s a meal that supports muscle growth, aids in weight management, and promotes overall well-being. Say goodbye to bland and hello to a dish that nourishes both body and soul!

Ingredients:

4 boneless, skinless chicken breasts
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
1 lemon, juiced and zested
2 cups broccoli florets
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 medium zucchini, sliced
1 medium yellow squash, sliced
Cooking spray

Instructions for Grilled Lemon Herb Chicken with Roasted Vegetables:

Preheat your grill to medium-high heat.
In a small bowl, whisk together olive oil, minced garlic, dried oregano, thyme, rosemary, lemon juice, lemon zest, salt, and pepper.
Place the chicken breasts in a shallow dish or resealable plastic bag. Pour the marinade over the chicken, ensuring it is evenly coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
While the chicken is marinating, prepare the vegetables. Place the broccoli florets, sliced bell peppers, sliced zucchini, and yellow squash on a baking sheet. Drizzle with a little olive oil and season with salt and pepper.
Toss the vegetables to coat evenly, then spread them out in a single layer. Roast in the preheated oven at 400°F (200°C) for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through cooking.
Once the vegetables are in the oven, remove the chicken from the marinade and discard any excess marinade. Grill the chicken breasts for 6-7 minutes per side, or until they are cooked through and reach an internal temperature of 165°F (75°C).
Remove the chicken from the grill and let it rest for a few minutes before slicing.
Serve the grilled lemon herb chicken with the roasted vegetables on the side.

Enjoy your high-protein, low-carb dinner!