Lemon-Herb Grilled Chicken with Roasted Rainbow Vegetables

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

Marinated in lemon and herbs, served alongside vibrant roasted vegetables for a balanced, flavorful meal. This American-inspired grilling recipe, ready in about 40 minutes, pairs boneless chicken breasts, lemon, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 chicken breasts
• 1, zested and juiced lemon
• 2 tsp, finely chopped fresh rosemary
• 1/2 tsp garlic powder
• 3 tbsp olive oil
• 2 medium, sliced into 1/2-inch rounds zucchini
• 1, sliced into 1/2-inch strips red bell pepper
• 1, cut into wedges red onion
• 1 cup cherry tomatoes
• 3/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper

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Instructions

1. Step 1: In a bowl, whisk together 1 lemon zest, 2 tbsp lemon juice, 2 tsp chopped rosemary, 1/2 tsp garlic powder, and 3 tbsp olive oil. Place 4 chicken breasts in a shallow dish, pour marinade over them, and refrigerate for 30 minutes.
2. Step 2: Preheat grill to medium-high (375°F). Thread 2 medium zucchini slices, 1 sliced red bell pepper, 1 red onion wedge, and 1 cup cherry tomatoes onto skewers, brushing lightly with 1 tsp olive oil. Season with 1/4 tsp kosher salt and 1/4 tsp black pepper.
3. Step 3: Grill chicken breasts for 6-7 minutes per side until internal temperature reaches 165°F, turning once. Grill vegetables for 4-5 minutes until tender-crisp and slightly charred.
4. Step 4: Let chicken rest for 5 minutes before slicing. Serve chicken alongside grilled vegetables, drizzling any remaining marinade over the top.