Grilled Herb-Marinated Chicken with Summer Vegetable Medley

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Juicy grilled chicken breasts marinated in fresh herbs and lemon, served alongside a vibrant sauté of seasonal vegetables. This Mediterranean-inspired Father’s Day recipe (high protein), ready in about 90 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
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp, chopped fresh rosemary
• 1 tbsp, chopped fresh thyme
• 3, minced garlic cloves
• 1 tsp salt
• 1/2 tsp black pepper
• 2 medium, sliced into 1/4-inch rounds zucchini
• 1 large, cut into 1-inch strips red bell pepper
• 2 medium, sliced into 1/4-inch rounds yellow squash
• 1 small, thinly sliced red onion
• 2 tbsp, chopped fresh parsley

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Instructions

1. Step 1: In a medium bowl, whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 1 tbsp chopped rosemary, 1 tbsp chopped thyme, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper to create a marinade. Place 4 chicken breasts in a resealable bag and pour marinade over them, sealing and refrigerating for at least 1 hour.
2. Step 2: Preheat grill to medium-high heat (around 400°F). Remove chicken from marinade and grill for 6-7 minutes per side until internal temperature reaches 165°F and chicken is golden with grill marks; set aside to rest.
3. Step 3: While chicken grills, heat 1 tbsp olive oil in a large skillet over medium heat. Add 2 sliced zucchini, 1 large red bell pepper cut into 1-inch strips, 2 sliced yellow squash, and 1 small thinly sliced red onion. Sauté for 8-10 minutes until vegetables are tender and edges begin to caramelize.
4. Step 4: Stir in 2 tbsp fresh chopped parsley, season vegetables with salt and pepper to taste, and toss to combine. Serve the grilled chicken alongside the sautéed vegetable medley.