Grilled Citrus-Herb Chicken with Sautéed Seasonal Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

Tender grilled chicken marinated in a bright citrus and herb blend, served with a colorful medley of sautéed seasonal vegetables. This mediterranean-inspired chicken ready in about 35 minutes pairs boneless chicken breasts, fresh lemon juice, fresh orange juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 chicken breasts
• 1/4 cup fresh lemon juice
• 1/4 cup fresh orange juice
• 3 tbsp olive oil
• 2 tsp fresh thyme leaves
• 1 tbsp fresh rosemary, chopped
• 3 cloves garlic cloves, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 2 medium zucchini, sliced into 1/4-inch rounds
• 1 large red bell pepper, cut into 1-inch strips
• 1 medium yellow squash, sliced into 1/4-inch rounds
• 2 tbsp olive oil for vegetables
• 2 tbsp fresh parsley, chopped

Instructions

1. Step 1: In a bowl, whisk together 1/4 cup fresh lemon juice, 1/4 cup fresh orange juice, 3 tbsp olive oil, 2 tsp fresh thyme leaves, 1 tbsp chopped fresh rosemary, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper to create the marinade. Place 4 boneless chicken breasts into a resealable bag and pour the marinade over them, sealing and refrigerating for at least 1 hour.
2. Step 2: Preheat grill to medium-high heat (about 400°F). Remove chicken from marinade and grill for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear, ensuring a slightly charred exterior.
3. Step 3: While the chicken grills, heat 2 tbsp olive oil in a large skillet over medium heat. Add 2 sliced zucchinis, 1 large red bell pepper cut into strips, and 1 sliced yellow squash. Sauté for 5-6 minutes until vegetables are tender-crisp and edges lightly caramelized.
4. Step 4: Remove vegetables from heat and toss with 2 tbsp chopped fresh parsley for a bright finish. Serve the grilled chicken alongside the sautéed vegetables while hot.