By Chef
In a small bowl, combine the juice and zest of the lemons, 1 tablespoon of olive oil, paprika, garlic powder, dried oregano, salt, and pepper. Mix until well blended.
Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the lemon herb marinade over the chicken. Seal the bag or cover the dish, and let the chicken marinate in the refrigerator for at least 15 minutes, or up to 2 hours for a stronger flavor.
Preheat the grill to medium-high heat. If using a grill pan on the stove, heat over medium-high until hot.
While the grill heats up, prepare the mixed vegetables. In a large bowl, toss the bell peppers, zucchini, and carrots with 1 tablespoon of olive oil, salt, and pepper.
Spread the vegetables out on a baking sheet. Place in the preheated oven at 400°F (200°C) to roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly charred.
Remove the chicken from the marinade and let any excess drip off. Place the chicken on the grill. Grill the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C).
Once cooked, remove the chicken from the grill and let it rest for 5 minutes before slicing.
Serve the grilled lemon herb chicken with the roasted vegetables on the side. Garnish with additional lemon zest if desired.
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This Grilled Chicken Vegetables Main Course recipe is ready in 45 minutes and features chicken breasts, lemons (juiced and zested), olive oil and other delicious ingredients. Contains 350 calories total.
In a small bowl, combine the juice and zest of the lemons, 1 tablespoon of olive oil, paprika, garlic powder, dried oregano, salt, and pepper. Mix until well blended.
Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the lemon herb marinade over the chicken. Seal the bag or cover the dish, and let the chicken marinate in the refrigerator for at least 15 minutes, or up to 2 hours for a stronger flavor.
Preheat the grill to medium-high heat. If using a grill pan on the stove, heat over medium-high until hot.
While the grill heats up, prepare the mixed vegetables. In a large bowl, toss the bell peppers, zucchini, and carrots with 1 tablespoon of olive oil, salt, and pepper.
Spread the vegetables out on a baking sheet. Place in the preheated oven at 400°F (200°C) to roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly charred.
Remove the chicken from the marinade and let any excess drip off. Place the chicken on the grill. Grill the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C).
Once cooked, remove the chicken from the grill and let it rest for 5 minutes before slicing.
Serve the grilled lemon herb chicken with the roasted vegetables on the side. Garnish with additional lemon zest if desired.
Calories per Serving: 350
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