Auction Lot Mixed Grill: Herb-Crusted Chicken & Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A perfectly seared chicken breast with a fragrant herb crust, accompanied by a colorful medley of grilled vegetables, all finished with a zesty lemon-herb butter. This american-inspired grilling ready in about 40 minutes pairs (6 oz each) Chicken breasts, medium Zucchini, Bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.8 (13 ratings) Prep: 15 min Cook: 25 min Serves 4 American cuisine 310 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat grill or grill pan to medium-high heat (375°F/190°C). In a small bowl, mix 2 tbsp chopped rosemary, 1 tbsp chopped thyme, 1 tsp garlic powder, 1 tsp lemon zest, 1 tsp salt, and 1/2 tsp black pepper.
  2. Step 2: Rub 4 chicken breasts (6 oz each) with 1 tbsp olive oil, then press the herb mixture evenly over both sides of each chicken breast.
  3. Step 3: Place chicken on preheated grill and cook for 6-7 minutes per side until golden brown and internal temperature reaches 165°F (74°C).
  4. Step 4: While chicken grills, toss 1.5 cups sliced zucchini, 1 cup sliced bell peppers, and 1 cup cherry tomatoes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Place on grill (or in grill basket) and cook for 8-10 minutes, turning occasionally, until vegetables are tender and slightly charred.
  5. Step 5: Remove chicken and vegetables from grill. Place chicken on plate and top with 2 tbsp softened butter, letting it melt. Let rest for 5 minutes.
  6. Step 6: Arrange grilled vegetables around chicken. Garnish with additional chopped herbs if desired.

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Frequently asked questions

How long does Auction Lot Mixed Grill: Herb-Crusted Chicken & Vegetables take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Auction Lot Mixed Grill: Herb-Crusted Chicken & Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) chicken breasts from drying out.

Can I substitute ingredients in Auction Lot Mixed Grill: Herb-Crusted Chicken & Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Auction Lot Mixed Grill: Herb-Crusted Chicken & Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Auction Lot Mixed Grill: Herb-Crusted Chicken & Vegetables?

American grilling like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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