Herb-Infused Grilled Chicken with Garden Veggies

By AislePrompt Editorial · Published 2026-04-15 · Updated 2026-04-15

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 developed and reviewed.

Marinated with garden-fresh herbs, served with a side of grilled seasonal vegetables. This American-inspired chicken recipe, ready in about 55 minutes, pairs boneless skinless chicken breasts, fresh rosemary, fresh thyme 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 American cuisine 320 cal/serving

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Ingredients

4 (about 1.5 lbs total) boneless skinless chicken breasts
2 tbsp, finely chopped fresh rosemary
2 tbsp, finely chopped fresh thyme
1 tbsp, finely chopped fresh basil
3 tbsp extra-virgin olive oil
1/2 tsp garlic powder
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
2 medium, sliced 1/2-inch thick zucchini
2 (any color), sliced into strips bell peppers
1 cup cherry tomatoes

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Instructions

Step 1: In a small bowl, whisk together 2 tbsp fresh rosemary, 2 tbsp fresh thyme, 1 tbsp fresh basil, 3 tbsp extra-virgin olive oil, 1/2 tsp garlic powder, 1/2 tsp sea salt, and 1/4 tsp freshly ground black pepper.
Step 2: Place 4 chicken breasts in a shallow dish, pour marinade over them, and turn to coat. Marinate 30 minutes at room temperature.
Step 3: Thread 2 medium zucchini (sliced 1/2-inch thick), 2 bell peppers (sliced into strips), and 1 cup cherry tomatoes onto skewers, brushing lightly with 1 tbsp of the remaining marinade.
Step 4: Preheat grill to medium-high (375°F). Grill chicken 6-7 minutes per side until internal temperature reaches 165°F, and grill vegetables 8-10 minutes, turning occasionally, until tender and slightly charred.
Step 5: Let chicken rest 5 minutes before slicing, then serve with grilled vegetables.