Grilled Lemon Herb Chicken with Roasted Vegetables

This healthy Grilled Lemon Herb Chicken with Roasted Vegetables is a well-balanced American dinner for three that's free from nuts, tree nuts, and seafood.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Marinate the Chicken:

Step 2

In a bowl, combine the olive oil, lemon juice, minced garlic, dried thyme, dried rosemary, salt, and black pepper.

Step 3

Place the chicken breasts in a resealable plastic bag or a shallow dish, and pour the marinade over them. Seal the bag or cover the dish and refrigerate for at least 15 minutes to marinate.

Step 4

Preheat the Grill (Stovetop):

Step 5

Preheat your grill to medium-high heat.

Step 6

Prepare the Vegetables:

Step 7

While the grill is heating, toss the mixed vegetables with olive oil, salt, black pepper, and dried oregano in a bowl.

Step 8

Grill the Chicken:

Step 9

Remove the chicken from the marinade and grill for about 6-8 minutes per side, or until the chicken is cooked through and has nice grill marks. The internal temperature should reach 165°F (74°C).

Step 10

Roast the Vegetables:

Step 11

While the chicken is grilling, you can roast the seasoned vegetables. You can either use a grill basket or place them on a grill-safe tray. Cook for about 10-12 minutes, turning occasionally, until the vegetables are tender and slightly charred.

Step 12

Serve:

Step 13

Once the chicken is done and the vegetables are roasted, remove them from the grill.

Step 14

Plate the grilled lemon herb chicken alongside the roasted vegetables.