Lemon-Rosemary Grilled Chicken with Summer Vegetable Medley

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy grilled chicken marinated in lemon and rosemary paired with a vibrant sautéed summer vegetable mix. This mediterranean-inspired chicken (low carb) ready in about 55 minutes pairs boneless skinless chicken breasts, lemon zest, lemon juice 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 low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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 Mediterranean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, combine 1 tbsp lemon zest, 3 tbsp lemon juice, 2 tbsp chopped fresh rosemary, 3 minced garlic cloves, 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Add 4 boneless skinless chicken breasts and marinate for at least 30 minutes.
  2. Step 2: Preheat grill to medium-high heat. 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 grills, heat 1 tbsp olive oil in a large skillet over medium heat. Add 2 sliced zucchinis, 2 sliced yellow squashes, 1 cup halved cherry tomatoes, and 1 diced red bell pepper. Sauté for 5-7 minutes until vegetables are tender but still vibrant.
  4. Step 4: Remove vegetables from heat and stir in 1/4 cup torn fresh basil leaves. Serve grilled chicken alongside the summer vegetable medley.

Frequently asked questions

How long does Lemon-Rosemary Grilled Chicken with Summer 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 Lemon-Rosemary Grilled Chicken with Summer 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 lemon zest from drying out.

Can I substitute ingredients in Lemon-Rosemary Grilled Chicken with Summer 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 Lemon-Rosemary Grilled Chicken with Summer 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.

Is Lemon-Rosemary Grilled Chicken with Summer Vegetable Medley low carb?

Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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