Grilled Lemon-Rosemary Chicken with Seasonal Vegetables

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A vibrant, family-friendly meal featuring juicy chicken and colorful roasted vegetables, perfect for a healthy dinner that models positive eating habits. This American Father’s Day recipe, ready in about 40 minutes, pairs Chicken breasts, Lemon, and Fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 (about 6 oz each) Chicken breasts
• 1 Lemon, zested and juiced
• 2 tbsp Fresh rosemary, chopped
• 3 tbsp Olive oil
• 2 Zucchini, sliced into 1/2-inch rounds
• 2 (1 red Bell peppers, 1 yellow), sliced into strips
• 1 cup Cherry tomatoes
• 2 cloves Garlic, minced
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1 tbsp (for vegetables) Olive oil

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: In a small bowl, combine 3 tbsp olive oil, 1 lemon (zested and juiced), 2 tbsp chopped fresh rosemary, 2 minced garlic cloves, 1/2 tsp salt, and 1/4 tsp black pepper to make a marinade. Place 4 chicken breasts (each about 6 oz) in a shallow dish, pour the marinade over them, and let marinate for 20 minutes at room temperature.
2. Step 2: Preheat grill to medium-high. Thread 2 sliced zucchini (1/2-inch rounds), 2 sliced bell peppers (1 red, 1 yellow, cut into strips), and 1 cup cherry tomatoes onto skewers. Brush the vegetables with 1 tbsp olive oil and season with a pinch of salt and pepper.
3. Step 3: Grill the chicken for 6-7 minutes per side until golden and cooked through (internal temperature 165°F), and grill the vegetables for 4-5 minutes until tender and slightly charred, turning once.