There’s something about grilling chicken that always makes dinner feel special. The smoky edges lock in flavor while the center stays tender and juicy.
Alongside it, the vegetables roast until soft with just the right caramelized touch, filling the kitchen with a sweet aroma. The mix of colors on the plate turns this meal into one that feels hearty, simple, and satisfying.
Why You’ll Love This Recipe
One of the best things here is the balance of flavors. Juicy chicken meets golden vegetables that carry a natural sweetness, making each bite both fresh and cozy.
Swapping in seasonal vegetables keeps the recipe exciting every time. When the chicken is marinated ahead of the time, the whole process feels easier, and the end result still tastes homemade and full of comfort.
Ingredients
For the chicken
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
For the vegetables
- 2 cups broccoli florets
- 1 red bell pepper, cut into strips
- 1 zucchini, sliced into half-moons
- 1 red onion, cut into wedges
- 2 carrots, cut into sticks
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
Step-by-Step Instructions
1. Marinate the chicken
In a bowl, combine olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper. Add chicken breasts and coat evenly. Cover and refrigerate for at least 30 minutes to allow flavors to absorb.
2. Prepare the vegetables
Preheat the oven to 425°F (220°C). Place broccoli, bell pepper, zucchini, onion, and carrots on a baking sheet. Drizzle with olive oil, sprinkle with salt, pepper, and thyme. Toss well to coat, spreading them in an even layer.
3. Roast the vegetables
Bake vegetables for 20 to 25 minutes, stirring halfway through, until tender and lightly caramelized around the edges. Remove and set aside.
4. Grill the chicken
Preheat grill to medium-high heat. Place marinated chicken breasts on the grill and cook for 5 to 6 minutes per side, or until internal temperature reaches 165°F. Remove from the grill and let rest for 5 minutes before slicing.
5. Assemble and serve
Arrange grilled chicken on plates with a generous serving of roasted vegetables. Drizzle any leftover juices over the top for added flavor.
Grilled Chicken and Roasted Vegetables
Ingredients
For the chicken
- 4 boneless skinless chicken breasts
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 garlic cloves minced
- 1 tsp dried oregano
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
For the vegetables
- 2 cups broccoli florets
- 1 red bell pepper cut into strips
- 1 zucchini sliced into half-moons
- 1 red onion cut into wedges
- 2 carrots cut into sticks
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp dried thyme
Instructions
- Marinate chicken in olive oil, lemon juice, garlic, and spices.
- Toss vegetables with oil, salt, pepper, and thyme. Roast at 425°F for 20–25 minutes.
- Grill chicken 5–6 minutes per side until cooked through.
- Rest chicken, then serve with roasted vegetables.
Tips & Variations
- Swap chicken breasts for thighs for more juiciness.
- Use seasonal vegetables like asparagus, squash, or Brussels sprouts.
- Add a sprinkle of Parmesan or feta over roasted vegetables.
- Marinate chicken overnight for a deeper flavor.
- Drizzle balsamic glaze over finished dish for extra richness.
Serving Suggestions
This dish pairs beautifully with quinoa, couscous, or wild rice to round out the meal. A crisp side salad with lemon vinaigrette keeps things light and fresh. For heartier dinners, serve alongside garlic bread or roasted potatoes. To make it feel complete, add a simple yogurt sauce or tzatziki on the side, which complements both the smoky chicken and the sweet roasted vegetables.
Final Thoughts
Grilled Chicken and Roasted Vegetables is a dependable recipe that’s both nutritious and flavorful. It offers a balance of protein and vegetables in one plate, making it a perfect go-to for healthy weeknight dinners. The simplicity of the marinade and the versatility of roasted vegetables make it easy to adapt. With minimal effort, you get a wholesome meal that feels hearty, satisfying, and vibrant every time.
