Grilled Lemon-Garlic Chicken with Roasted Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

Juicy grilled chicken marinated in a bright lemon-garlic sauce served alongside a medley of roasted seasonal vegetables. This mediterranean-inspired father’s day 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 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 lemon juice
• 3 tbsp olive oil
• 4 cloves garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 2 medium zucchini, sliced into 1/2-inch rounds
• 1 large red bell pepper, cut into 1-inch pieces
• 1 medium red onion, cut into wedges
• 3 medium carrots, cut into 1/2-inch thick sticks
• 2 tbsp fresh parsley, chopped

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 to create the marinade. Place 4 boneless skinless chicken breasts in a resealable bag and pour the marinade over them. Seal and refrigerate for at least 30 minutes.
2. Step 2: Preheat oven to 425°F. On a large baking sheet, toss 2 sliced zucchinis, 1 large red bell pepper cut into 1-inch pieces, 1 medium red onion cut into wedges, and 3 medium carrots cut into 1/2-inch sticks with 2 tbsp olive oil and a pinch of salt and pepper. Roast for 20-25 minutes until vegetables are tender and slightly caramelized.
3. Step 3: While vegetables roast, preheat grill or grill pan to medium-high heat (about 400°F). Remove chicken breasts from marinade and grill for 6-7 minutes per side until internal temperature reaches 165°F and chicken is nicely charred.
4. Step 4: Transfer grilled chicken to a plate and let rest for 5 minutes. Serve chicken sliced on top of roasted vegetables, garnished with 2 tbsp chopped fresh parsley for a fresh finish.