Grilled Lemon-Thyme Chicken with Charred Bell Peppers

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy grilled chicken breasts marinated in fresh lemon juice and thyme, served alongside smoky charred bell peppers for a bright, herbaceous meal. This Mediterranean-inspired high-protein recipe, ready in about 55 minutes, pairs boneless skinless chicken breasts, fresh lemon juice, fresh thyme 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.

Prep: 40 min Cook: 15 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, combine 1/4 cup fresh lemon juice, 2 tbsp chopped fresh thyme leaves, 3 tbsp olive oil, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Add 4 boneless skinless chicken breasts and coat thoroughly. Marinate for at least 30 minutes in the refrigerator.
  2. Step 2: Preheat grill to medium-high heat (about 425°F). While heating, cut 2 large red bell peppers into quarters, removing seeds and membranes. Brush the peppers lightly with 1 tbsp olive oil and sprinkle 1/2 tsp smoked paprika evenly.
  3. Step 3: Place chicken breasts on the grill and cook for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear. At the same time, grill the bell pepper quarters skin-side down for about 5 minutes until charred and softened.
  4. Step 4: Remove chicken and peppers from the grill. Let chicken rest for 5 minutes before slicing. Serve grilled chicken with the smoky bell peppers alongside for a vibrant, flavorful dish.

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