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Fresh Lemon Herb Grilled Chicken with Spring Vegetable Medley

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A bright and fragrant grilled chicken recipe marinated in lemon and herbs, served with a lightly charred spring vegetable medley. Perfect for quick, fresh, and satisfying meals celebrating spring flavors.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 lbs / 680 g)
  • 3 tablespoons fresh lemon juice (about 1 large lemon)
  • 2 tablespoons olive oil (extra virgin preferred)
  • 3 garlic cloves, minced
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 cup asparagus spears, trimmed and cut into 2-inch pieces
  • 1 cup sugar snap peas, trimmed
  • 1 cup baby carrots, halved lengthwise
  • 1 cup cherry tomatoes (optional)
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1 teaspoon fresh parsley, chopped (for garnish)

Instructions

  1. Prepare the Marinade: In a medium bowl, whisk together fresh lemon juice, olive oil, minced garlic, thyme, rosemary, salt, and black pepper (about 5 minutes).
  2. Marinate the Chicken: Place chicken breasts in a resealable plastic bag or shallow dish. Pour marinade over chicken, coat well, seal or cover, and refrigerate for 20 to 30 minutes.
  3. Prep the Vegetables: Toss asparagus, sugar snap peas, baby carrots, and cherry tomatoes in a large bowl with olive oil, salt, and pepper. Set aside.
  4. Preheat the Grill: Heat grill to medium-high (about 400°F / 200°C). If using a grill pan, preheat on stove over medium-high heat for 5 minutes.
  5. Grill the Chicken: Remove chicken from marinade, let excess drip off. Grill chicken 6-7 minutes per side until internal temperature reaches 165°F (74°C). Flip once per side.
  6. Grill the Vegetables: During last 8-10 minutes of chicken grilling, place vegetable medley in grill basket or directly on grill grates. Toss occasionally until tender-crisp with char (8-10 minutes).
  7. Rest the Chicken: Transfer chicken to plate, tent loosely with foil, and rest for 5 minutes.
  8. Serve: Arrange grilled chicken alongside spring vegetable medley. Sprinkle fresh parsley over vegetables.

Notes

Do not marinate chicken longer than 30 minutes to avoid lemon juice ‘cooking’ the meat. Use an instant-read thermometer to ensure chicken reaches 165°F. Let chicken rest after grilling to keep it juicy. Toss vegetables in olive oil and salt before grilling to prevent sticking and enhance caramelization. If no grill is available, bake chicken at 400°F for 20-25 minutes and broil vegetables for a few minutes.

Nutrition

Keywords: grilled chicken, lemon herb chicken, spring vegetable medley, easy grilled chicken, healthy chicken recipe, gluten-free, dairy-free, quick dinner

Find it online: https://junomeals.com/fresh-lemon-herb-grilled-chicken-recipe-easy-spring-vegetable-medley-ideas/