Grilled Citrus-Herb Chicken with Charred Vegetables

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

Juicy grilled chicken marinated in fresh citrus and herbs, served alongside smoky charred seasonal vegetables for a perfect outdoor meal. This Mediterranean-inspired grilling recipe, ready in about 35 minutes, pairs boneless skinless chicken breasts, olive oil, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 pieces (6 oz each) boneless skinless chicken breasts
• 3 tbsp olive oil
• 1/4 cup lemon juice
• 1/4 cup orange juice
• 4 minced garlic cloves
• 2 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 medium, sliced into 1/2-inch thick rounds zucchini
• 1 large, cut into quarters red bell pepper
• 1 medium, cut into thick wedges red onion
• 1 tbsp balsamic vinegar

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Instructions

1. Step 1: In a large bowl, whisk together 3 tbsp olive oil, 1/4 cup lemon juice, 1/4 cup orange juice, 4 minced garlic cloves, 2 tbsp chopped fresh rosemary, 1 tbsp chopped fresh thyme, 1 tsp salt, and 1/2 tsp black pepper to create the marinade.
2. Step 2: Add 4 boneless skinless chicken breasts to the marinade, coating evenly, and refrigerate for at least 1 hour to absorb flavors.
3. Step 3: Preheat grill to medium-high heat (about 400°F). Toss 2 sliced zucchini rounds, 1 large quartered red bell pepper, and 1 medium wedged red onion with 1 tbsp olive oil and 1 tbsp balsamic vinegar.
4. Step 4: Place marinated chicken and vegetables on the grill. Cook chicken for 6-7 minutes per side until internal temperature reaches 165°F and the exterior has grill marks.
5. Step 5: Grill vegetables for 5-6 minutes per side until tender and slightly charred, turning occasionally.
6. Step 6: Remove chicken and vegetables from the grill, let chicken rest 5 minutes before slicing. Serve grilled chicken alongside the charred vegetables.