Grilled Lemon-Garlic Chicken with Roasted Root Vegetable Salad

By AislePrompt Editorial · Published 2026-08-08 · Updated 2026-08-08

Juicy grilled chicken marinated in lemon and garlic, served alongside a vibrant salad of roasted root vegetables and mixed greens. This Mediterranean-inspired chicken recipe (gluten free), ready in about 75 minutes, pairs chicken breasts, lemon juice, garlic cloves, minced 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 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) chicken breasts
• 3 tbsp lemon juice
• 4 garlic cloves, minced
• 4 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 5 cups mixed salad greens
• 2 medium carrots, sliced into 1/4-inch rounds
• 2 medium beets, peeled and cubed
• 1 small red onion, thinly sliced
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 1/4 cup walnuts, toasted and chopped

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Instructions

1. Step 1: In a bowl, whisk together 3 tbsp lemon juice, 4 minced garlic cloves, 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Add 4 chicken breasts and marinate for 30 minutes in the refrigerator.
2. Step 2: Preheat grill to medium-high heat (around 400°F). Grill the marinated chicken breasts for 6-7 minutes per side until cooked through and juices run clear, about 14 minutes total.
3. Step 3: Meanwhile, preheat oven to 425°F. Toss 2 sliced carrots and 2 cubed beets with 1 tbsp olive oil and a pinch of salt. Spread on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
4. Step 4: In a large bowl, combine 5 cups mixed salad greens, the roasted carrots and beets, and 1 thinly sliced small red onion.
5. Step 5: Whisk 2 tbsp balsamic vinegar, 1 tbsp honey, and 1 tbsp olive oil in a small bowl until emulsified. Drizzle over the salad and toss gently.
6. Step 6: Slice grilled chicken and serve atop the salad, garnishing with 1/4 cup toasted chopped walnuts for crunch.