Giggle-Grilled Chicken with Rainbow Veggie Medley

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

Juicy chicken breasts marinated in citrus and herbs, paired with a vibrant mix of roasted vegetables that burst with color and flavor. This American-inspired chicken recipe, ready in about 40 minutes, pairs chicken breasts, fresh lemon juice, dried oregano for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 385 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.

Ingredients

• 4 (6 oz each) chicken breasts
• 3 tbsp fresh lemon juice
• 1 tsp dried oregano
• 2 tbsp olive oil
• 1 (sliced into 1/2-inch strips) red bell pepper
• 2 (sliced into 1/4-inch rounds) zucchini
• 1 cup cherry tomatoes
• 1/2 (thinly sliced) red onion
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Pound chicken breasts to 1-inch thickness using a meat mallet, then place in a shallow dish. Whisk together 3 tbsp fresh lemon juice, 1 tsp dried oregano, and 2 tbsp olive oil; pour over chicken, turning to coat. Marinate for 20 minutes at room temperature.
2. Step 2: Preheat grill to medium-high (375°F). Toss 1 sliced red bell pepper, 2 sliced zucchini, 1 cup cherry tomatoes, and 1/2 sliced red onion with 1 tbsp olive oil, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper; spread in a single layer on grill grates.
3. Step 3: Grill vegetables for 8-10 minutes, turning once, until edges are charred and tender. Grill marinated chicken for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear.