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Irresistible Lemon Herb Grilled Chicken with Spring Vegetables

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Juicy, tender chicken marinated in a bright lemon-herb blend grilled alongside crisp spring vegetables for a fresh, flavorful, and easy meal perfect for spring and summer.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 lbs / 680 g)
  • 2 large lemons, juiced and zested
  • 2 tbsp fresh rosemary, finely chopped
  • 2 tbsp fresh thyme leaves
  • 1 tbsp fresh parsley, chopped
  • 3 cloves garlic, minced
  • 1/4 cup (60 ml) extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 bunch asparagus, trimmed (about 12 spears)
  • 1 cup sugar snap peas, trimmed
  • 1 cup baby carrots, peeled
  • 1 small red onion, sliced into wedges
  • Optional: pinch of red pepper flakes
  • Optional: 1 tsp honey

Instructions

  1. Prepare the marinade by combining lemon juice and zest, minced garlic, chopped rosemary, thyme, parsley, olive oil, kosher salt, and black pepper in a medium bowl. Whisk until well blended.
  2. Place chicken breasts in a large resealable bag or shallow dish. Pour marinade over chicken, ensuring even coating. Seal or cover and refrigerate for at least 1 hour, ideally 4–6 hours or overnight. Flip halfway through marinating.
  3. Trim asparagus ends, peel and slice baby carrots if needed, trim snap peas, and slice red onion into wedges. Toss vegetables with 1 tablespoon olive oil, a pinch of salt, and pepper in a large bowl.
  4. Preheat grill to medium-high heat (around 400°F / 200°C). Lightly oil grill grates to prevent sticking.
  5. Grill chicken breasts for 6–7 minutes per side until internal temperature reaches 165°F (74°C). Avoid flipping too often.
  6. Grill vegetables directly on the grill or in a grill basket for 5–8 minutes, turning occasionally, until tender with slight char.
  7. Remove chicken from grill and let rest for 5 minutes before slicing.
  8. Serve grilled chicken breasts with spring vegetables. Optionally garnish with fresh herbs or lemon wedges.

Notes

Marinate chicken for at least 1 hour for best flavor; overnight is ideal. Use a meat thermometer to avoid overcooking. Oil grill grates well to prevent sticking. Grill vegetables separately as they cook faster. Let chicken rest 5 minutes before slicing. Can bake at 425°F for 20-25 minutes if no grill is available.

Nutrition

Keywords: lemon herb grilled chicken, spring vegetables, grilled chicken recipe, easy dinner, healthy grilling, lemon chicken, herb marinade

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