Grilled Lemon-Rosemary Chicken with Charred Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy grilled chicken breasts marinated in fresh lemon and rosemary, served alongside smoky charred seasonal vegetables. This mediterranean-inspired chicken (low carb) ready in about 55 minutes pairs (6 oz each) chicken breasts, lemon juice, chopped fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 35 min Cook: 20 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium bowl, whisk together 1/4 cup lemon juice, 2 tbsp chopped fresh rosemary, 3 minced garlic cloves, 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Place 4 chicken breasts in a resealable plastic bag and pour marinade over them. Seal and refrigerate for at least 30 minutes, up to 2 hours.
  2. Step 2: Preheat grill to medium-high heat (about 400°F). Remove chicken from marinade and discard marinade. Grill chicken breasts for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear.
  3. Step 3: While chicken cooks, toss 2 sliced zucchinis, 1 large cut red bell pepper, and 1 medium cut red onion with 1 tbsp olive oil and a pinch of salt and pepper. Grill vegetables on the side for 4-5 minutes per side until tender and charred at edges.
  4. Step 4: Plate the grilled chicken with charred vegetables and serve immediately, garnished with a sprig of fresh rosemary.

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Frequently asked questions

How long does Grilled Lemon-Rosemary Chicken with Charred Vegetables take to make?

Total time is about 55 minutes (35 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Lemon-Rosemary Chicken with Charred Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) chicken breasts from drying out.

Can I substitute ingredients in Grilled Lemon-Rosemary Chicken with Charred Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Lemon-Rosemary Chicken with Charred Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Grilled Lemon-Rosemary Chicken with Charred Vegetables low carb?

Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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