Name: Grilled Garlic and Herb Chicken and Veggies
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 boneless skinless chicken breasts; 2 tablespoons olive oil; 3 cloves garlic, minced; 1 tablespoon fresh rosemary, chopped; 1 tablespoon fresh thyme, chopped; 1 teaspoon dried oregano; 1 red bell pepper, sliced; 1 zucchini, sliced; 1 red onion, cut into wedges; Salt and black pepper to taste; Juice of 1 lemon

Hey y'all! If you're looking for a meal that's bursting with flavor, a breeze to throw together, and sure to please a crowd, this Grilled Garlic and Herb Chicken and Veggies recipe is calling your name. Juicy Chicken, smoky veggies, and a perfectly seasoned garlic and herb marinade make this dish the ultimate weeknight winner or weekend BBQ favorite. Whether you're hosting friends or just want a quick and healthy dinner, this one's for you. Let's get cooking!

Grilled Garlic and Herb Chicken and Veggies

Why You'll Love This

It’s a one-grill wonder—easy prep and cleanup means more time enjoying your meal.
Packed with bold garlic and herb flavors, infusing every bite with savory goodness.
Customizable with your favorite veggies for a meal that never gets boring.
Both healthy and satisfying, perfect for family dinners or cookouts.
Ready in under 45 minutes, making it ideal for busy weeknights.

Ingredients

4 boneless, skinless Chicken breasts (about 1.5 lbs)
2 red bell peppers, sliced
2 medium zucchinis, sliced into half-moons
1 red onion, cut into wedges
8 oz cremini mushrooms, halved
¼ cup olive oil
3 tablespoon fresh lemon juice
4 cloves garlic, minced
2 tablespoon fresh parsley, chopped
2 teaspoon dried Italian seasoning
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon smoked paprika

Directions

Step 1: Marinate the Chicken and Veggies

In a large bowl, whisk together olive oil, lemon juice, minced garlic, parsley, Italian seasoning, thyme, salt, black pepper, and smoked paprika. Reserve 3 tablespoons of the marinade for the veggies. Add the chicken breasts to the bowl, tossing to coat. Cover and refrigerate for at least 20 minutes (or up to 4 hours for deeper flavor).

Step 2: Prep the Veggies

In another large bowl, combine bell peppers, zucchini, red onion, and mushrooms. Drizzle with reserved marinade and toss well to ensure even coating.

Step 3: Fire Up the Grill

Preheat your grill to medium-high heat (about 400°F/200°C). Lightly oil the grates to prevent sticking.

Step 4: Grill the Chicken and Veggies

Place chicken breasts and veggies directly on the grill. Grill chicken for 6-7 minutes per side, or until internal temperature reaches 165°F (75°C) and juices run clear. Grill veggies for about 10-12 minutes, turning occasionally, until tender and slightly charred.

Step 5: Rest and Serve

Transfer grilled chicken to a plate and let rest for 5 minutes. Slice chicken and serve alongside the fragrant, colorful veggies. Sprinkle extra fresh parsley if desired. Enjoy!

Notes

For best flavor, marinate the chicken for at least 30 minutes or overnight in the fridge.
Cut your veggies into uniform sizes to ensure even grilling and don’t overcrowd the grill grates.
Use a meat thermometer for perfect, juicy chicken every time!

Variations

Spicy Kick: Add a pinch of red pepper flakes or a dash of cayenne pepper to the marinade.
Lemon-Herb: Swap Italian seasoning for fresh basil and oregano, and double up the lemon juice.
Veggie-Only: Skip the chicken and double the veggies for a delicious grilled vegetarian medley.

Equipment Needed

Outdoor grill or stovetop grill pan
Larger and smaller bowls for marinating
Tongs and spatula
Meat thermometer
Sharp knife and cutting board

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat or microwave until just heated through. Do not freeze, as grilled veggies tend to lose their texture.

Suggested Pairings & Serving Recommendations

Serve with fluffy rice, quinoa, or warmed pita for a complete meal.
A crisp green salad and chilled white wine make perfect companions.
Top with a dollop of tzatziki or hummus for extra Mediterranean flair!

Pro Tips

Pat chicken dry before marinating for better browning and flavor absorption.
Let the chicken rest after grilling to keep it extra juicy.
Grill the veggies in a grill basket for easy turning and even charring.

FAQ

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are great for grilling—just cook them a little longer until they reach 165°F (75°C).

Can I make this indoors without a grill?

You bet! Use a grill pan or broil in the oven for similar smoky, charred results.

What veggies work best for grilling?

You can use bell peppers, zucchini, mushrooms, onions, asparagus, or even cherry tomatoes—just stick to quick-cooking, sturdy vegetables!

Prep time: 15 minutes | Marinate: 20-240 minutes | Cook time: 20 minutes | Total time: 45 minutes (plus marinate)