Grilled Lemon-Dill Chicken with Roasted Spring Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken breasts marinated in lemon and dill, roasted with tender asparagus and cherry tomatoes for a vibrant seasonal meal. This american-inspired grilling (gluten-free) ready in about 45 minutes pairs boneless skinless chicken breasts, medium lemon, fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Prep: 20 min Cook: 25 min Serves 4 American cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, combine 3 tbsp olive oil, 2 tbsp fresh dill, and the zest of 1 medium lemon. Season 1.5 lbs boneless skinless chicken breasts with 1 tsp salt and 1/2 tsp black pepper, then rub with the lemon-dill mixture to coat evenly. Let marinate for 15 minutes.
  2. Step 2: Cut 1 bunch asparagus into 2-inch pieces, slice 1 medium zucchini into 1/4-inch rounds, and halve 1 cup cherry tomatoes. In a large bowl, toss vegetables with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.
  3. Step 3: Place marinated chicken on a parchment-lined baking sheet and arrange vegetables around it. Bake at 400°F for 20-25 minutes, or until chicken reaches 165°F internal temperature and vegetables are tender.
  4. Step 4: Squeeze the juice of 1/2 medium lemon over the chicken and vegetables before serving.

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Frequently asked questions

How long does Grilled Lemon-Dill Chicken with Roasted Spring Vegetables take to make?

Total time is about 45 minutes (20 min prep + 25 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 Lemon-Dill Chicken with Roasted Spring Vegetables?

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 medium lemon from drying out.

Can I substitute ingredients in Grilled Lemon-Dill Chicken with Roasted Spring Vegetables?

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 Lemon-Dill Chicken with Roasted Spring Vegetables 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.

Is Grilled Lemon-Dill Chicken with Roasted Spring Vegetables gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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