Grilled Citrus-Marinated Chicken with Roasted Vegetables

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

Tender grilled chicken marinated in bright citrus flavors paired with oven-roasted seasonal vegetables for a balanced meal. This Mediterranean-inspired chicken recipe (gluten free), ready in about 50 minutes, pairs chicken breasts, orange juice, 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 rice, quinoa, or a quick salad. 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) chicken breasts
• 1/3 cup orange juice
• 1/4 cup lemon juice
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups carrots, peeled and cut into 1-inch pieces
• 2 cups zucchini, sliced into 1/2 inch rounds
• 1 cup red bell pepper, cut into 1-inch strips
• 4 fresh thyme sprigs

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Instructions

1. Step 1: In a bowl, whisk together 1/3 cup orange juice, 1/4 cup lemon juice, 3 tbsp olive oil, 4 minced garlic cloves, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper until well combined. Place 4 chicken breasts into a resealable bag, pour marinade over, seal, and refrigerate for at least 1 hour.
2. Step 2: Preheat oven to 425°F. On a large baking sheet, toss 2 cups peeled and chunked carrots, 2 cups sliced zucchini, 1 cup red bell pepper strips, and 4 sprigs fresh thyme with 1 tbsp olive oil and a pinch of salt and pepper. Spread evenly and roast for 25 minutes until vegetables are tender and edges caramelize.
3. Step 3: Heat a grill or grill pan over medium-high heat. Remove chicken breasts from marinade and grill for 6-7 minutes per side or until internal temperature reaches 165°F and juices run clear. Let rest 5 minutes before slicing.
4. Step 4: Serve sliced grilled chicken alongside roasted vegetables, garnishing with any remaining thyme leaves for aromatic finish.