Grilled Lemon-Garlic Chicken with Roasted Mediterranean Vegetables

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

Juicy grilled chicken breasts marinated in lemon and garlic, served with a vibrant mix of roasted Mediterranean vegetables. This Mediterranean-inspired Father’s Day recipe (gluten free), ready in about 70 minutes, pairs boneless skinless 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 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 lemon juice
• 3 tbsp olive oil
• 4 minced garlic cloves
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 2 medium, sliced into 1/2-inch rounds zucchini
• 1 large, cut into 1-inch pieces red bell pepper
• 1 medium, cubed into 1-inch pieces eggplant
• 1 medium, cut into wedges red onion
• 2 tbsp chopped fresh parsley

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Instructions

1. Step 1: In a bowl, whisk together 1/4 cup lemon juice, 3 tbsp olive oil, 4 minced garlic cloves, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Place 4 chicken breasts in a resealable bag and pour marinade over them. Seal and refrigerate for at least 30 minutes.
2. Step 2: Preheat oven to 425°F. Toss 2 sliced zucchinis, 1 large chopped red bell pepper, 1 cubed eggplant, and 1 sliced red onion with 1 tbsp olive oil and a pinch of salt. Spread vegetables on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
3. Step 3: While vegetables roast, heat a grill or grill pan over medium-high heat. Remove chicken from marinade and grill for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear.
4. Step 4: Transfer chicken to a plate and let rest for 5 minutes. Serve grilled chicken atop the roasted vegetables and garnish with 2 tbsp chopped fresh parsley.