Lemon-Herb Grilled Chicken & Roasted Vegetable Bowl

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A vibrant, protein-packed bowl with perfectly seared chicken and a colorful medley of roasted vegetables, finished with a zesty lemon-tahini dressing for a light yet satisfying meal. This mediterranean-inspired grilling ready in about 45 minutes pairs (6 oz each) chicken breast, olive oil, zested and juiced lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, 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

• 2 (6 oz each) chicken breast
• 2 tbsp olive oil
• 1, zested and juiced lemon
• 2 cloves, minced garlic
• 1 tsp dried oregano
• 1 medium, sliced 1/4-inch thick zucchini
• 1, sliced 1/4-inch thick bell pepper
• 1/2, thinly sliced red onion
• 1 cup cherry tomatoes
• 3 tbsp tahini
• 2 tbsp lemon juice
• 2 tbsp water
• 1/4 tsp salt
• 1/8 tsp black pepper
• 2 cups baby spinach

Instructions

1. Step 1: In a small bowl, whisk together 2 tbsp olive oil, lemon zest, 2 minced garlic cloves, 1 tsp dried oregano, 1/4 tsp salt, and 1/8 tsp black pepper. Rub mixture evenly over both chicken breasts, then let marinate for 15 minutes.
2. Step 2: Preheat grill or grill pan to medium-high (375°F). Place chicken on grill, cook 6-7 minutes per side until internal temperature reaches 165°F, then rest 5 minutes.
3. Step 3: Toss zucchini, bell pepper, red onion, and cherry tomatoes with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Spread on a baking sheet and roast at 400°F for 15 minutes until tender and slightly caramelized.
4. Step 4: Whisk tahini, 2 tbsp lemon juice, 2 tbsp water, 1/4 tsp salt, and 1/8 tsp black pepper until smooth. Arrange roasted vegetables on a plate, top with sliced chicken and 2 cups baby spinach. Drizzle with tahini sauce and serve immediately.