Grilled Lemon Herb Chicken with Roasted Vegetables
This easy and delicious gluten-free meal features tender grilled chicken seasoned with lemon and herbs, paired with colorful roasted vegetables for a healthy and flavorful dinner. Perfect for family meals or guests!
Equipment
- Large mixing bowl (for the marinade)
- Grill or grill pan
- Baking sheet for roasting vegetables
- Tongs or spatula for flipping chicken
- Sharp knife and cutting board
Ingredients
For the Grilled Lemon Herb Chicken:
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil
- Juice of 1 lemon
- 2 cloves garlic minced
- 1 tablespoon fresh thyme or 1 teaspoon dried
- 1 tablespoon fresh parsley chopped
- Salt and pepper to taste
For the Roasted Vegetables:
- 2 large carrots peeled and sliced
- 1 red bell pepper cut into chunks
- 1 yellow bell pepper cut into chunks
- 1 zucchini sliced
- 1 red onion chopped
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
1Marinate the Chicken:
- In a large bowl, combine olive oil, lemon juice, garlic, thyme, parsley, salt, and pepper. Add the chicken breasts to the marinade, turning to coat evenly. Let the chicken marinate for at least 10 minutes, or up to 2 hours for more flavor.
2 Roast the Vegetables:
- Preheat the oven to 400°F (200°C). On a large baking sheet, toss the carrots, bell peppers, zucchini, and red onion with olive oil, oregano, salt, and pepper. Spread the vegetables in a single layer and roast for 20-25 minutes, stirring halfway through, until tender and golden.
3 Grill the Chicken:
- Preheat a grill or grill pan over medium heat. Grill the marinated chicken breasts for about 6-8 minutes per side, or until fully cooked and the internal temperature reaches 165°F (75°C). Let the chicken rest for 5 minutes before serving.
4 Serve:
- Slice the grilled lemon herb chicken and serve alongside the roasted vegetables for a complete, gluten-free dinner.