Grilled lemon herb chicken with roasted veggies

This Grilled Lemon Herb Chicken with Roasted Veggies is a delicious and healthy dish featuring juicy, marinated chicken paired with a mix of perfectly roasted vegetables. The zesty lemon-herb marinade enhances the flavor, making it a perfect meal for lunch or dinner.

Ingredients

For the Lemon Herb Chicken:

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• ½ teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Roasted Veggies:

• 1 cup bell peppers (red, yellow, or green), chopped
• 1 cup zucchini, sliced
• 1 cup cherry tomatoes, halved
• ½ cup red onion, sliced
• 1 tablespoon olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon dried basil

Instructions

Step 1: Prepare the Marinade

In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, thyme,
paprika, salt, and black pepper.

Step 2: Marinate the Chicken

• Place the chicken breasts in a shallow dish or zip-lock bag.
• Pour the marinade over the chicken and coat evenly.
• Let it marinate for at least 30 minutes (or overnight for maximum flavor).

Step 3: Prepare the Roasted Veggies

• Preheat the oven to 400°F (200°C).
• In a bowl, toss bell peppers, zucchini, cherry tomatoes, and red onion with olive oil,
  salt, black pepper, garlic powder, and basil.
• Spread the vegetables evenly on a baking sheet.

Step 4: Roast the Vegetables

• Bake in the preheated oven for 20–25 minutes, stirring halfway through until tender and
  slightly caramelized.

Step 5: Grill the Chicken

• Heat a grill pan or outdoor grill over medium-high heat.
• Place the marinated chicken on the grill and cook for 5–6 minutes per side, or until the
  internal temperature reaches 165°F (75°C).
• Remove from the grill and let it rest for 5 minutes before slicing.

Step 6: Serve & Enjoy!

• Place the grilled lemon herb chicken on a plate alongside the roasted vegetables.
• Garnish with fresh parsley or a lemon wedge for extra flavor.
• Serve immediately and enjoy your healthy, flavorful meal!

FAQs

1. Can I use chicken thighs instead of chicken breasts?
   Yes! Chicken thighs will work well. Adjust the cooking time as thighs may take a little longer to
   cook through.
2. Can I bake the chicken instead of grilling it?
   Absolutely! Bake at 400°F (200°C) for 20–25 minutes, flipping halfway through, until fully
   cooked.
3. What other vegetables can I roast?
   You can add broccoli, carrots, asparagus, or mushrooms for variety.
4. Can I make this recipe ahead of time?
   Yes! You can marinate the chicken overnight and roast the veggies ahead of time. Reheat
   before serving.
5. Can I make them without pepperoni?
   Yes! You can replace the pepperoni with cooked sausage, mushrooms, bell peppers, or any
   other pizza toppings you like.
6. What can I serve with these pastries?
   They go well with tzatziki sauce, a fresh Greek salad, or tomato soup for a complete meal.