Grilled Citrus-Herb Chicken with Summer Vegetable Medley

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Juicy grilled chicken marinated in bright citrus and fresh herbs, served alongside a colorful medley of sautéed summer vegetables. This Mediterranean-inspired Father’s Day recipe (high protein), ready in about 30 minutes, pairs boneless skinless 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 skinless chicken breasts
• 1/4 cup fresh lemon juice
• 1/4 cup fresh orange juice
• 3 tbsp olive oil
• 2 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 3 garlic cloves, minced
• 1 medium zucchini, diced into 1/2-inch cubes
• 1 medium red bell pepper, diced
• 1 medium yellow squash, diced into 1/2-inch cubes
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: In a medium bowl, whisk together 1/4 cup fresh lemon juice, 1/4 cup fresh orange juice, 3 tbsp olive oil, 2 tbsp chopped fresh rosemary, 1 tbsp chopped fresh thyme, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper until fully combined.
2. Step 2: Place 4 boneless skinless chicken breasts (6 oz each) in a large zip-top bag and pour the marinade over the chicken. Seal the bag and refrigerate for at least 1 hour, preferably 3 hours, to allow the flavors to infuse.
3. Step 3: 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 chicken is nicely charred and juicy.
4. Step 4: While chicken grills, heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 diced zucchini, 1 diced red bell pepper, and 1 diced yellow squash. Sauté vegetables for 5-7 minutes until tender-crisp and edges begin to caramelize, stirring occasionally.
5. Step 5: Serve grilled chicken breasts hot on plates alongside the sautéed summer vegetable medley, garnished with extra fresh herbs if desired.