Grilled Citrus-Marinated Chicken with Roasted Vegetable Medley

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

Tender grilled chicken breasts marinated in a zesty citrus blend, served alongside a colorful mix of oven-roasted vegetables for a balanced, flavorful dinner. This american-inspired chicken ready in about 100 minutes pairs orange juice, lemon juice, olive oil 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
• 1/2 cup orange juice
• 1/4 cup lemon juice
• 3 tbsp olive oil
• 3 cloves minced garlic
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1 medium, cut into 1-inch chunks zucchini
• 1 large, cut into 1-inch pieces red bell pepper
• 1 medium, cut into 1-inch chunks yellow squash
• 1 small, cut into wedges red onion
• 1 tsp leaves fresh thyme
• 1 tbsp balsamic vinegar

Instructions

1. Step 1: In a mixing bowl, combine 1/2 cup orange juice, 1/4 cup lemon juice, 3 tbsp olive oil, 3 cloves minced garlic, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper to create a marinade. Place 4 boneless skinless chicken breasts in a resealable bag and pour marinade over; refrigerate for at least 1 hour.
2. Step 2: Preheat oven to 425°F. On a large baking sheet, toss 1 medium zucchini cut into 1-inch chunks, 1 large red bell pepper cut into 1-inch pieces, 1 medium yellow squash cut into 1-inch chunks, and 1 small red onion cut into wedges with 1 tbsp olive oil, 1 tsp fresh thyme leaves, 1 tsp salt, and 1 tbsp balsamic vinegar. Roast for 20-25 minutes until vegetables are tender and edges begin to caramelize.
3. Step 3: Meanwhile, preheat grill or grill pan over medium-high heat. Remove chicken from marinade and grill for 6-7 minutes per side until internal temperature reaches 165°F and grill marks are visible.
4. Step 4: Let grilled chicken rest 5 minutes before slicing. Serve chicken sliced over the roasted vegetable medley, drizzling any resting juices on top.