Grilled Lemon-Rosemary Chicken with Roasted Vegetables

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

Juicy grilled chicken breasts marinated in lemon and rosemary, served alongside a medley of roasted seasonal vegetables. This Mediterranean-inspired Father’s Day recipe, ready in about 70 minutes, pairs boneless skinless chicken breasts, lemon juice, fresh rosemary, chopped 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
• 2 tbsp fresh rosemary, chopped
• 3 tbsp olive oil
• 3 garlic cloves, minced
• 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
• 3 medium carrots, peeled and cut into 1-inch sticks
• 1 medium red onion, cut into wedges

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Instructions

1. Step 1: In a medium bowl, whisk together 1/4 cup lemon juice, 3 tbsp olive oil, 2 tbsp chopped fresh rosemary, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Add 4 boneless skinless chicken breasts and coat evenly. Marinate in the refrigerator for at least 30 minutes.
2. Step 2: Preheat your grill to medium-high heat (about 400°F). Remove chicken from marinade and grill 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 2 sliced zucchinis, 1 diced red bell pepper, 3 carrot sticks cut into 1-inch pieces, and 1 cut red onion wedge in 1 tbsp olive oil and a pinch of salt and pepper. Spread on a baking sheet and roast for 20 minutes, stirring once halfway through until edges are caramelized and vegetables are tender.
4. Step 4: Serve the grilled chicken breasts hot with a side of the roasted vegetables, garnishing with extra rosemary if desired.