Grilled Lemon-Pepper Chicken with Roasted Vegetables

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

Juicy grilled chicken breasts seasoned with zesty lemon and black pepper served alongside a medley of roasted seasonal vegetables. This American Father’s Day recipe, ready in about 55 minutes, pairs boneless skinless chicken breasts, lemon juice, and black pepper for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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
• 3 tbsp lemon juice
• 1 tsp freshly ground black pepper
• 1 tsp salt
• 4 tbsp olive oil
• 3 medium carrots, peeled and cut into 1-inch pieces
• 1 large red bell pepper, cut into 1-inch strips
• 2 medium zucchini, sliced into 1/2-inch rounds
• 3 minced garlic cloves

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Instructions

1. Step 1: In a large bowl, whisk together 3 tbsp lemon juice, 1 tsp freshly ground black pepper, 1 tsp salt, and 2 tbsp olive oil. Add 4 boneless skinless chicken breasts and coat evenly. Marinate for 20 minutes at room temperature.
2. Step 2: Preheat grill to medium-high heat (about 400°F). Place chicken breasts on the grill and cook for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear.
3. Step 3: While chicken grills, preheat oven to 425°F. Toss 3 peeled carrots cut into 1-inch pieces, 1 large red bell pepper cut into strips, and 2 medium zucchini sliced into 1/2-inch rounds with 2 tbsp olive oil and 3 minced garlic cloves. Spread vegetables on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
4. Step 4: Serve the grilled lemon-pepper chicken alongside the roasted vegetables, garnishing with extra lemon wedges if desired.