The smoky aroma of grilled chicken mingled with the vibrant scent of fresh herbs and veggies wafts through the air, instantly igniting the appetite. Grilled Garlic Herb Chicken and Veggies is a colorful and satisfying dish that comes together in about 30 minutes, making it perfect for busy weeknights. The combination of flavors makes this recipe a reliable favorite that everyone will love.
This recipe is perfect for families looking for a healthy meal option or anyone who enjoys grilled dishes. It’s great for a summer barbecue or a quick weeknight dinner. Leftovers can be stored easily for lunch the next day, maintaining their delicious flavor.
Why You’ll Love This Recipe
- The marinade infuses the chicken with robust flavors.
- Grilled veggies add a delightful char and fresh texture.
- Quick to prepare in around 30 minutes.
- Healthy, balanced meal with lean protein and vegetables.
What You’ll Need
Here’s everything you’ll need to create this delicious dish:
For the Marinade
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tbsp fresh lemon juice
- 1 tsp dried Italian herb blend
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Chicken
- 4 pieces boneless skinless chicken breasts
For the Vegetables
- 1 medium zucchini, sliced into rounds
- 1 medium yellow squash, sliced into rounds
- 1 large red bell pepper, cut into strips
- 1 cup broccoli florets
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Olive oil can be substituted with any neutral oil.
Substitutions & Swaps
- Use chicken thighs for moister meat.
- Substitute any seasonal vegetables.
- Fresh herbs can replace dried ones.
- Lemon juice can be swapped for lime juice.
How to Make It
Follow these simple steps for a delicious grilled meal.
1. Whisk the Marinade
In a medium bowl, whisk together olive oil, minced garlic, lemon juice, Italian herb blend, thyme, oregano, paprika, salt, and black pepper until well combined.
2. Marinate Chicken
Place the chicken breasts in a shallow dish or resealable plastic bag and pour the marinade over them, turning to coat evenly. Let marinate in the refrigerator for at least 20 minutes, or up to 2 hours for a deeper flavor.
3. Prepare the Vegetables
In a large bowl, combine zucchini, yellow squash, red bell pepper, and broccoli florets. Drizzle with olive oil, then season with salt and black pepper. Toss until the vegetables are evenly coated.
4. Preheat the Grill
Preheat the grill to medium-high heat and lightly oil the grates to prevent sticking.
5. Grill the Chicken
Place the marinated chicken breasts on the grill. Cook for 6–8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the juices run clear.
6. Grill the Vegetables
During the last 10–12 minutes of cooking, add the vegetables to the grill in a grill basket or on a grill mat, turning occasionally until they are tender and lightly charred.
7. Rest and Serve
Remove the chicken and veggies from the grill and let the chicken rest for 5 minutes before slicing. Slice the grilled chicken and serve alongside the grilled vegetables.
8. Garnish
(Optional) Garnish with an extra squeeze of lemon juice or a sprinkle of fresh chopped herbs before serving.
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: Yes, for up to 3 months.
Reheat: Microwave for 2–3 minutes or until heated through.
Tips for Best Results
- Use a meat thermometer to ensure chicken is cooked perfectly.
- Let the chicken rest before slicing to retain juices.
- Cut vegetables similar in size for even cooking.
- Experiment with different herbs for unique flavor profiles.
Serving Suggestions
- Pair with a fresh garden salad for a light meal.
- Serve with couscous or quinoa for added texture.
- Ideal for summer gatherings and weekend barbecues.
