Grilled Herb-Marinated Chicken with Roasted Mediterranean Vegetables

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

Juicy grilled chicken breasts marinated in fresh herbs and lemon paired with oven-roasted Mediterranean vegetables for a vibrant, healthy meal. This mediterranean-inspired father’s day (mediterranean vegetables) ready in about 45 minutes pairs chicken breasts, olive oil, 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 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, about 6 oz each chicken breasts
• 1/4 cup olive oil
• 3 tbsp, freshly squeezed lemon juice
• 4 cloves, minced garlic cloves
• 2 tbsp, chopped fresh rosemary
• 1 tbsp, chopped fresh thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 medium, sliced into 1/2-inch rounds zucchini
• 1 large, cut into 1-inch pieces red bell pepper
• 1 medium, cut into wedges red onion
• 1 cup, halved cherry tomatoes

Instructions

1. Step 1: In a medium bowl, whisk together 1/4 cup olive oil, 3 tbsp lemon juice, 4 minced garlic cloves, 2 tbsp chopped fresh rosemary, 1 tbsp chopped fresh thyme, 1 tsp salt, and 1/2 tsp black pepper to create the marinade.
2. Step 2: Place 4 chicken breasts in a large resealable bag and pour the marinade over them. Seal and refrigerate for at least 1 hour, preferably 3-4 hours for deeper flavor.
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 juices run clear.
4. Step 4: While the chicken grills, preheat oven to 425°F. On a baking sheet, toss 2 sliced zucchini, 1 large cut red bell pepper, 1 medium cut red onion, and 1 cup halved cherry tomatoes with 1 tbsp olive oil and a pinch of salt.
5. Step 5: Roast vegetables in the oven for 20 minutes, stirring halfway through, until tender and slightly caramelized.
6. Step 6: Serve grilled chicken breasts alongside the roasted Mediterranean vegetables, garnishing with fresh thyme if desired.