Grilled Herb-Marinated Chicken with Vegetable Medley
Juicy grilled chicken marinated in fresh herbs served alongside a colorful medley of red bell peppers, white onions, and blue corn to celebrate. This American-inspired grilling recipe, ready in about 90 minutes, pairs boneless skinless chicken breasts, olive oil, fresh rosemary 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 chopped fresh rosemary
- 1 tbsp chopped fresh thyme
- 3 minced garlic cloves
- 1 tsp salt
- 1/2 tsp black pepper
- 1 large, diced red bell pepper
- 1 medium, diced white onion
- 1 cup blue corn kernels (fresh or frozen)
- 2 tbsp lemon juice
- 2 tbsp chopped fresh parsley
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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, 1 tsp salt, and 1/2 tsp black pepper. Add 4 boneless skinless chicken breasts and coat evenly. Cover and marinate in the fridge for at least 1 hour.
- Step 2: 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 chicken is golden with grill marks.
- Step 3: While chicken grills, heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 diced red bell pepper and 1 diced white onion, sauté for 5 minutes until softened and slightly caramelized.
- Step 4: Add 1 cup blue corn kernels to the skillet and cook for an additional 3 minutes until heated through and edges begin to brown.
- Step 5: Remove skillet from heat, stir in 2 tbsp lemon juice and 2 tbsp chopped fresh parsley for brightness. Serve the grilled chicken breasts over the patriotic vegetable medley warm.
Frequently asked questions
How long does Grilled Herb-Marinated Chicken with Vegetable Medley take to make?
Total time is about 90 minutes (70 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Grilled Herb-Marinated Chicken with Vegetable Medley?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Grilled Herb-Marinated Chicken with Vegetable Medley?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Grilled Herb-Marinated Chicken with Vegetable Medley for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Grilled Herb-Marinated Chicken with Vegetable Medley?
American grilling like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
