Grilled Lemon-Garlic Chicken with Charred Bell Peppers

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender grilled chicken breasts marinated in zesty lemon and garlic, paired with smoky charred bell peppers for a vibrant, healthy dinner. This Mediterranean-inspired chicken recipe, ready in about 60 minutes, pairs chicken breasts, lemon juice, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 40 min Cook: 20 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, whisk together 1/4 cup lemon juice, 3 tbsp olive oil, 4 minced garlic cloves, 1 tsp smoked paprika, 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 or shallow dish and pour the marinade over them, coating evenly. Marinate in the refrigerator for at least 30 minutes.
  3. Step 3: Preheat grill to medium-high heat (about 400°F). Place 2 halved and seeded red bell peppers on the grill, skin side down, and cook for 6-8 minutes until charred and softened, flipping once.
  4. Step 4: Remove peppers and place the marinated chicken breasts on the grill. Cook for 6-7 minutes per side until internal temperature reaches 165°F and the chicken is golden with grill marks.
  5. Step 5: Let chicken rest for 5 minutes, then slice. Chop the grilled bell peppers and sprinkle both chicken and peppers with 2 tbsp chopped fresh parsley before serving.

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