Grilled Chicken with Roasted Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy grilled chicken breasts paired with caramelized roasted vegetables. This mediterranean-inspired chicken (mediterranean) ready in about 60 minutes pairs olive oil, garlic cloves, minced, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, 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.

Prep: 40 min Cook: 20 min Serves 2 Mediterranean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, whisk together 3 tbsp olive oil, 3 minced garlic cloves, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper to create a marinade.
  2. Step 2: Place 2 boneless skinless chicken breasts in the marinade, coating evenly, and refrigerate for at least 30 minutes.
  3. Step 3: Preheat grill or grill pan to medium-high heat (about 400°F). While heating, toss 1 medium sliced zucchini, 1 large diced red bell pepper, and 1 medium red onion cut into wedges with 1 tbsp olive oil and a pinch of salt.
  4. Step 4: Grill chicken breasts for 6-7 minutes per side until the internal temperature reaches 165°F and chicken is golden with grill marks.
  5. Step 5: On a separate grill tray or pan, roast the seasoned vegetables for 10-12 minutes, turning halfway, until edges are caramelized and tender.
  6. Step 6: Remove chicken and vegetables from heat; drizzle 2 tbsp fresh lemon juice over everything before serving.

Frequently asked questions

How long does Grilled Chicken with Roasted Vegetables take to make?

Total time is about 60 minutes (40 min prep + 20 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 Grilled Chicken with Roasted 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 olive oil from drying out.

Can I substitute ingredients in Grilled Chicken with Roasted 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 Grilled Chicken with Roasted Vegetables for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Grilled Chicken with Roasted Vegetables?

Mediterranean chicken 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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