Grilled Herb-Marinated Chicken with Roasted Red, White, and Blue Pepper Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

Juicy grilled chicken marinated in fresh herbs served alongside a colorful roasted pepper salad embodying the patriotic red, white, and blue theme. This american-inspired chicken ready in about 45 minutes pairs olive oil, fresh rosemary, chopped, fresh thyme, chopped 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
• 1/4 cup olive oil
• 2 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 3 cloves garlic cloves, minced
• 2 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper
• 1 large red bell pepper
• 1 medium white onion, sliced
• 2 cups blue potatoes, diced
• 1 tbsp balsamic vinegar
• 2 tbsp fresh parsley, chopped

Instructions

1. Step 1: In a medium bowl, combine 1/4 cup olive oil, 2 tbsp chopped fresh rosemary, 1 tbsp chopped fresh thyme, 3 minced garlic cloves, 2 tbsp lemon juice, 1 tsp salt, and 1/2 tsp black pepper to create the marinade. Add 4 boneless skinless chicken breasts and coat thoroughly. Cover and refrigerate for at least 1 hour.
2. Step 2: Preheat your grill to medium-high heat (about 400°F). While heating, toss 1 large red bell pepper cut into strips, 1 medium sliced white onion, and 2 cups diced blue potatoes with 1 tbsp olive oil and 1/2 tsp salt. Spread vegetables evenly on a baking sheet and roast in a 425°F oven for 20 minutes until tender and slightly caramelized.
3. Step 3: Grill the marinated chicken breasts for 6-7 minutes per side, or until internal temperature reaches 165°F, developing grill marks and a fragrant herb aroma.
4. Step 4: In a large bowl, combine the roasted red bell pepper, white onion, and blue potatoes. Drizzle with 1 tbsp balsamic vinegar and toss with 2 tbsp chopped fresh parsley. Serve the grilled chicken breasts alongside this vibrant roasted pepper salad.