Grilled Lemon-Thyme Chicken with Summer Vegetable Medley

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

Juicy grilled chicken marinated in fresh lemon and thyme, served alongside a vibrant medley of sautéed summer vegetables. This Mediterranean-inspired Father’s Day recipe, ready in about 60 minutes, pairs boneless skinless chicken breasts, fresh lemon juice, olive oil 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 pieces (6 oz each) boneless skinless chicken breasts
• 3 tbsp fresh lemon juice
• 4 tbsp olive oil
• 2 tbsp fresh thyme leaves
• 3 cloves garlic cloves, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups zucchini, sliced into 1/4-inch rounds
• 1 cup yellow bell pepper, diced
• 1/2 cup red onion, chopped
• 1 cup cherry tomatoes, halved
• 2 tbsp fresh basil leaves, chopped

Instructions

1. Step 1: In a mixing bowl, whisk together 3 tbsp fresh lemon juice, 4 tbsp olive oil, 2 tbsp fresh thyme leaves, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Add 4 boneless skinless chicken breasts (6 oz each), coating evenly, and marinate for at least 30 minutes in the refrigerator.
2. Step 2: Preheat grill or grill pan to medium-high heat (around 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 cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 2 cups zucchini slices, 1 cup diced yellow bell pepper, and 1/2 cup chopped red onion. Sauté for 5-6 minutes until vegetables are tender and slightly caramelized.
4. Step 4: Stir in 1 cup halved cherry tomatoes and 2 tbsp chopped fresh basil leaves, cooking for an additional 2 minutes until tomatoes soften but retain shape. Season vegetables with salt and pepper to taste.
5. Step 5: Serve grilled chicken breasts over the sautéed vegetable medley, garnishing with extra thyme sprigs if desired.