Herb-Infused Grilled Chicken with Garden Vegetable Medley

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy grilled chicken seasoned with fresh garden herbs, served with a colorful medley of spring vegetables. This american-inspired grilling ready in about 55 minutes pairs boneless and skinless chicken breasts, finely chopped fresh rosemary, finely chopped fresh thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

★ 3.9 (14 ratings) Prep: 40 min Cook: 15 min Serves 4 American cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, mix 2 tbsp fresh rosemary, 1 tbsp fresh thyme, 2 tbsp extra virgin olive oil, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Rub the marinade evenly over 600g chicken breasts and let sit at room temperature for 30 minutes.
  2. Step 2: Preheat grill to 375°F (190°C). Place chicken on the grill and cook for 6-7 minutes per side, until internal temperature reaches 165°F (74°C).
  3. Step 3: While chicken cooks, toss 200g zucchini, 200g yellow squash, 150g red bell pepper strips, and 75g halved cherry tomatoes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Grill vegetables for 5-6 minutes, turning occasionally, until tender and lightly charred.
  4. Step 4: Let chicken rest for 5 minutes, then slice. Serve with grilled vegetables, garnished with 2 tbsp chopped fresh parsley.

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Frequently asked questions

How long does Herb-Infused Grilled Chicken with Garden Vegetable Medley take to make?

Total time is about 55 minutes (40 min prep + 15 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 Herb-Infused Grilled Chicken with Garden Vegetable Medley?

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 finely chopped fresh rosemary from drying out.

Can I substitute ingredients in Herb-Infused Grilled Chicken with Garden Vegetable Medley?

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 Herb-Infused Grilled Chicken with Garden Vegetable Medley 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.

What goes well with Herb-Infused Grilled Chicken with Garden Vegetable Medley?

American grilling like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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