Description
A delicious and easy one-pan recipe for grilled lemon-herb chicken and veggies, perfect for a Memorial Day dinner.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 lemons (juiced and zested)
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 cups mixed vegetables (bell peppers, zucchini, and red onion)
Instructions
- Preheat the grill to medium-high heat.
- In a bowl, mix olive oil, lemon juice, lemon zest, oregano, garlic powder, salt, and pepper.
- Marinate the chicken breasts in the mixture for at least 30 minutes.
- Place the marinated chicken on the grill and cook for 6-7 minutes on each side.
- In the last 5 minutes of cooking, add the mixed vegetables to the grill.
- Once the chicken is cooked through and the veggies are tender, remove from the grill.
- Let the chicken rest for a few minutes before slicing and serving with the grilled veggies.
Notes
- For extra flavor, let the chicken marinate overnight.
- Feel free to use any seasonal vegetables you have on hand.
- This dish can be served with rice or quinoa for a complete meal.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with veggies
- Calories: 350
- Sugar: 3g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 100mg