Grilled Lemon-Thyme Chicken with Spring Vegetable Medley

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

Tender grilled chicken marinated in fresh lemon and thyme, paired with a vibrant medley of seasonal spring vegetables sautéed in garlic butter. This Mediterranean-inspired Mother’s Day recipe, ready in about 35 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.

Ingredients

• 4 (6 oz each) boneless skinless chicken breasts
• 1/4 cup fresh lemon juice
• 2 tbsp fresh thyme leaves
• 3 tbsp olive oil
• 3 cloves minced garlic
• 1 tsp salt
• 1/2 tsp black pepper
• 1 lb, trimmed and cut into 2-inch pieces asparagus spears
• 1 cup sugar snap peas
• 1 cup, halved lengthwise baby carrots
• 2 tbsp unsalted butter
• 2 tbsp chopped fresh parsley

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 bowl, whisk together 1/4 cup fresh lemon juice, 3 tablespoons olive oil, 2 tablespoons fresh thyme leaves, 3 cloves minced garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper. Place 4 boneless skinless chicken breasts in a resealable bag and pour the marinade over them. Seal and refrigerate for 30 minutes to 1 hour.
2. Step 2: Preheat 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, heat 2 tablespoons unsalted butter in a large skillet over medium heat. Add 1 cup halved baby carrots and sauté for 4 minutes until slightly tender.
4. Step 4: Add 1 pound trimmed and cut asparagus pieces and 1 cup sugar snap peas to the skillet with the carrots. Continue sautéing for 5-6 minutes until vegetables are crisp-tender and bright green.
5. Step 5: Stir in 2 tablespoons chopped fresh parsley and season vegetables with a pinch of salt and pepper to taste. Serve the grilled lemon-thyme chicken atop the spring vegetable medley for a fresh and wholesome meal.