Grilled Lemon-Thyme Chicken with Roasted Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

Juicy chicken breasts marinated in lemon juice and fresh thyme, grilled to perfection and served alongside caramelized roasted vegetables. This mediterranean-inspired chicken (gluten free, high protein) ready in about 70 minutes pairs fresh lemon juice, divided olive oil, chopped fresh thyme leaves 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 (6 oz each) boneless skinless chicken breasts
• 1/4 cup fresh lemon juice
• 3 tbsp, divided olive oil
• 2 tbsp, chopped fresh thyme leaves
• 3, minced garlic cloves
• 1 1/2 tsp, divided salt
• 1 tsp, divided black pepper
• 2 medium, peeled and cut into 1/2-inch pieces carrot
• 1 large, cut into 1-inch pieces red bell pepper
• 1 medium, sliced into 1/2-inch rounds zucchini
• 1 small, quartered red onion

Instructions

1. Step 1: In a medium bowl, whisk together 1/4 cup fresh lemon juice, 2 tbsp olive oil, 2 tbsp chopped fresh thyme, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper to create the marinade.
2. Step 2: Place 4 boneless skinless chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Seal and refrigerate for at least 30 minutes or up to 2 hours.
3. Step 3: Preheat oven to 425°F. Toss 2 medium peeled and chopped carrots, 1 large cut red bell pepper, 1 medium sliced zucchini, and 1 small quartered red onion with 1 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp black pepper. Spread vegetables evenly on a rimmed baking sheet.
4. Step 4: Roast the vegetables in the preheated oven for 20-25 minutes until tender and caramelized, stirring halfway through cooking.
5. Step 5: While the vegetables roast, preheat a grill or grill pan over medium-high heat. Remove chicken from marinade and discard the marinade.
6. Step 6: Grill chicken breasts for 6-7 minutes per side until cooked through and internal temperature reaches 165°F, with nice grill marks.
7. Step 7: Let chicken rest for 5 minutes before slicing. Serve alongside the roasted vegetables for a balanced meal.