Grilled Lemon-Tarragon Chicken with Charred Bell Peppers
Juicy grilled chicken marinated in fresh lemon juice and tarragon, served alongside smoky charred bell peppers for a bright, flavorful meal. This mediterranean-inspired chicken (low carb) ready in about 35 minutes pairs lemon juice, olive oil, chopped fresh tarragon leaves 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.
Ingredients
- 4 (6 oz each) boneless skinless chicken breasts
- 1/4 cup lemon juice
- 3 tbsp olive oil
- 2 tbsp chopped fresh tarragon leaves
- 3 minced garlic cloves
- 1 tsp salt
- 1/2 tsp black pepper
- 3 large, halved and seeded red bell peppers
- 1 medium, sliced into rings red onion
Instructions
- Step 1: In a bowl, whisk together 1/4 cup lemon juice, 3 tbsp olive oil, 2 tbsp chopped fresh tarragon leaves, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper to make the marinade.
- Step 2: Place 4 boneless skinless chicken breasts in a large zip-top bag and pour marinade over them. Seal and refrigerate for at least 1 hour or up to 4 hours.
- Step 3: Preheat grill to medium-high heat (around 400°F). Place 3 halved and seeded red bell peppers and 1 sliced medium red onion directly on the grill grates, grilling for 6-8 minutes per side until charred and softened.
- Step 4: Remove vegetables and grill 4 marinated chicken breasts for 6-7 minutes per side or until internal temperature reaches 165°F and juices run clear.
- Step 5: Let chicken rest for 5 minutes before slicing. Serve with grilled peppers and onions.
Frequently asked questions
How long does Grilled Lemon-Tarragon Chicken with Charred Bell Peppers take to make?
Total time is about 35 minutes (15 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-Tarragon Chicken with Charred Bell Peppers?
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 lemon juice from drying out.
Can I substitute ingredients in Grilled Lemon-Tarragon Chicken with Charred Bell Peppers?
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-Tarragon Chicken with Charred Bell Peppers 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-Tarragon Chicken with Charred Bell Peppers 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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