Grilled Herb-Marinated Chicken with Roasted Garden Vegetables

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

Tender chicken breasts marinated in fresh herbs and olive oil, grilled to perfection, paired with oven-roasted seasonal vegetables. This Mediterranean-inspired chicken recipe (whole30), ready in about 50 minutes, pairs boneless skinless chicken breasts, extra virgin olive oil, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil 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 (6 oz each) boneless skinless chicken breasts
• 1/4 cup extra virgin olive oil
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 4 minced garlic cloves
• 1 tsp lemon zest
• 1 tsp salt
• 1/2 tsp black pepper
• 2 medium, cut into 1/2-inch slices zucchini
• 1 large, cut into strips red bell pepper
• 1 medium, cut into wedges red onion
• 2 tbsp balsamic vinegar

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Instructions

1. Step 1: In a bowl, whisk together 1/4 cup extra virgin olive oil, 1 tbsp chopped fresh rosemary, 1 tbsp chopped fresh thyme, 4 minced garlic cloves, 1 tsp lemon zest, 1 tsp salt, and 1/2 tsp black pepper to create the marinade.
2. Step 2: Place 4 boneless skinless chicken breasts in a large resealable bag or shallow dish and pour the marinade over them. Seal and refrigerate for at least 1 hour, up to 4 hours.
3. Step 3: Preheat your grill to medium-high heat (about 400°F). While the grill heats, toss 2 sliced zucchinis, 1 large red bell pepper cut into strips, and 1 medium red onion cut into wedges with 1 tbsp olive oil and 2 tbsp balsamic vinegar.
4. Step 4: Place the vegetables on a baking sheet and roast in a preheated oven at 400°F for 20-25 minutes until tender and slightly caramelized.
5. Step 5: Grill the marinated chicken breasts for 6-7 minutes per side, or until internal temperature reaches 165°F and juices run clear.
6. Step 6: Let the chicken rest for 5 minutes, then serve alongside the roasted garden vegetables for a well-balanced, flavorful meal.