Grilled Lemon-Herb Chicken with Rainbow Vegetable Skewers

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

Juicy chicken breasts marinated in zesty lemon-herb blend, grilled to perfection alongside vibrant summer vegetables for a colorful, restaurant-quality meal. This american-inspired grilling ready in about 45 minutes pairs olive oil, fresh lemon juice, dried oregano for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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 (6 oz each) boneless skinless chicken breasts
• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 medium zucchini
• 1 red bell pepper
• 1 yellow bell pepper
• 1 small red onion
• 2 tbsp fresh parsley

Instructions

1. Step 1: In a medium bowl, whisk together 3 tbsp olive oil, 2 tbsp fresh lemon juice, 1 tsp dried oregano, 1 tsp dried thyme, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified; place 4 boneless skinless chicken breasts in a shallow dish, pour marinade over them, and coat evenly, then marinate for 20 minutes at room temperature.
2. Step 2: Preheat grill to medium-high (375°F) and oil grates. Slice 2 medium zucchini into 1/2-inch rounds, cut 1 red bell pepper and 1 yellow bell pepper into 1-inch strips, and slice 1 small red onion into 1/2-inch wedges; thread vegetables onto skewers, alternating to prevent sticking.
3. Step 3: Place marinated chicken on preheated grill and cook for 6-7 minutes per side, basting occasionally with reserved marinade, until internal temperature reaches 165°F and chicken is golden brown with char marks.
4. Step 4: Place vegetable skewers on grill and cook for 8-10 minutes, turning every 2-3 minutes, until vegetables are tender-crisp with light char marks.
5. Step 5: Transfer chicken to cutting board and slice thinly; arrange vegetables on platter, top with sliced chicken, and sprinkle with 2 tbsp fresh chopped parsley before serving.