Lemon Garlic Grilled Chicken & Veggies – Bright, Juicy, and Weeknight-Friendly

This is the kind of dinner you make when you want big flavor without fuss. The lemon adds brightness, the garlic brings depth, and the grill ties it all together with a smoky finish. It’s fast to prep, easy to cook, and the leftovers taste just as good the next day.

Whether you’re cooking for a family or just yourself, this one-pan-style grill meal keeps things simple. Bonus: it’s naturally gluten-free and easy to tweak for different tastes.

Lemon Garlic Grilled Chicken & Veggies - Bright, Juicy, and Weeknight-Friendly

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings 4 servings

Ingredients

  

• Chicken: 1.5 to 2 pounds boneless, skinless chicken breasts or thighs
• Lemons: Zest and juice of 2 lemons (about 1/3 cup juice)
• Garlic: 4–5 cloves, finely minced
• Olive oil: 1/3 cup extra-virgin, plus more for the grill
• Honey: 1 tablespoon (optional but recommended)
• Fresh herbs: 2 tablespoons chopped parsley, plus more for garnish (or basil/oregano)
• Spices: 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano
• Salt and pepper: 1.25 teaspoons kosher salt, 1/2 teaspoon black pepper (divided)
• Zucchini: 2 medium, sliced into 1/2-inch planks or rounds
• Bell peppers: 2 large, seeded and sliced into wide strips
• Red onion: 1 large, cut into thick wedges
• Cherry tomatoes: 1 pint (optional, skewered)
• Optional add-ons: 1 teaspoon crushed red pepper flakes, lemon wedges for serving, crumbled feta for garnish

Instructions

 

• Prep the chicken: If using breasts, pound to an even 3/4-inch thickness so they cook evenly. Pat dry with paper towels.
• Make the marinade: In a bowl, whisk lemon zest, lemon juice, garlic, olive oil, honey, parsley, smoked paprika, dried oregano, 1 teaspoon salt, and 1/4 teaspoon pepper. Taste and adjust salt or honey if needed.
• Marinate: Add chicken to a zip-top bag or shallow dish and pour in half the marinade. Toss to coat, press out excess air, and marinate in the fridge for 30 minutes to 2 hours. Reserve the remaining marinade for the veggies.
• Prep the veggies: Place zucchini, bell peppers, red onion, and cherry tomatoes (if using) in a large bowl. Toss with the reserved marinade and the remaining 1/4 teaspoon pepper. Sprinkle with an extra pinch of salt.
• Heat the grill: Preheat to medium-high (about 425–450°F). Clean the grates and oil them lightly to prevent sticking.
• Grill the veggies first: Place zucchini, peppers, and onion directly on the grill (or use a grill basket). Grill 3–5 minutes per side until tender with char marks. For tomatoes, thread onto skewers and grill 2–3 minutes, rolling occasionally. Transfer to a platter and tent loosely with foil.
• Grill the chicken: Shake off excess marinade and place chicken on the hot grill. Cook 5–7 minutes per side, depending on thickness, until the internal temperature reaches 165°F. Let rest 5 minutes before slicing.
• Finish and garnish: Slice the chicken against the grain. Arrange over the veggies, squeeze fresh lemon over everything, and sprinkle with extra parsley. Add crushed red pepper or feta if you like.
• Serve: Enjoy as-is, or pair with quinoa, brown rice, or warm pita. Drizzle with any juices from the platter for extra flavor.

Why This Recipe Works

The combo of lemon, garlic, and olive oil creates a classic marinade that tenderizes chicken and keeps it juicy. A touch of honey balances the acidity and helps with caramelization on the grill.

Using hearty vegetables like zucchini, bell peppers, and red onion means everything cooks at a similar pace. Plus, grilling the chicken and veggies together builds flavor and saves time. It’s a straightforward formula that’s hard to mess up and easy to love.

Ingredients

• Chicken: 1.5 to 2 pounds boneless, skinless chicken breasts or thighs
• Lemons: Zest and juice of 2 lemons (about 1/3 cup juice)
• Garlic: 4–5 cloves, finely minced
• Olive oil: 1/3 cup extra-virgin, plus more for the grill
• Honey: 1 tablespoon (optional but recommended)
• Fresh herbs: 2 tablespoons chopped parsley, plus more for garnish (or basil/oregano)
• Spices: 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano
• Salt and pepper: 1.25 teaspoons kosher salt, 1/2 teaspoon black pepper (divided)
• Zucchini: 2 medium, sliced into 1/2-inch planks or rounds
• Bell peppers: 2 large, seeded and sliced into wide strips
• Red onion: 1 large, cut into thick wedges
• Cherry tomatoes: 1 pint (optional, skewered)
• Optional add-ons: 1 teaspoon crushed red pepper flakes, lemon wedges for serving, crumbled feta for garnish

Step-by-Step Instructions

1. Prep the chicken: If using breasts, pound to an even 3/4-inch thickness so they cook evenly.

   Pat dry with paper towels.

2. Make the marinade: In a bowl, whisk lemon zest, lemon juice, garlic, olive oil, honey, parsley, smoked paprika, dried oregano, 1 teaspoon salt, and 1/4 teaspoon pepper. Taste and adjust salt or honey if needed.
3. Marinate: Add chicken to a zip-top bag or shallow dish and pour in half the marinade. Toss to coat, press out excess air, and marinate in the fridge for 30 minutes to 2 hours.

   Reserve the remaining marinade for the veggies.

4. Prep the veggies: Place zucchini, bell peppers, red onion, and cherry tomatoes (if using) in a large bowl. Toss with the reserved marinade and the remaining 1/4 teaspoon pepper. Sprinkle with an extra pinch of salt.
5. Heat the grill: Preheat to medium-high (about 425–450°F).

   Clean the grates and oil them lightly to prevent sticking.

6. Grill the veggies first: Place zucchini, peppers, and onion directly on the grill (or use a grill basket). Grill 3–5 minutes per side until tender with char marks. For tomatoes, thread onto skewers and grill 2–3 minutes, rolling occasionally.

   Transfer to a platter and tent loosely with foil.

7. Grill the chicken: Shake off excess marinade and place chicken on the hot grill. Cook 5–7 minutes per side, depending on thickness, until the internal temperature reaches 165°F. Let rest 5 minutes before slicing.
8. Finish and garnish: Slice the chicken against the grain.

   Arrange over the veggies, squeeze fresh lemon over everything, and sprinkle with extra parsley. Add crushed red pepper or feta if you like.

9. Serve: Enjoy as-is, or pair with quinoa, brown rice, or warm pita. Drizzle with any juices from the platter for extra flavor.

Keeping It Fresh

Store leftovers in an airtight container in the fridge for up to 4 days.

Keep chicken and veggies together if you plan to reheat, or separate if you prefer crisp veggies later. Reheat gently in a skillet over medium heat with a splash of water or broth to keep chicken moist. For lunches, pack over greens and add a squeeze of lemon right before eating.

You can also slice leftover chicken for wraps, grain bowls, or salads.

Why This is Good for You

• Lean protein: Chicken provides steady energy and helps with muscle repair.
• Veggie-packed: Zucchini, peppers, onions, and tomatoes offer fiber, vitamins A and C, and antioxidants.
• Heart-healthy fats: Olive oil delivers monounsaturated fats that support heart health.
• Lighter cooking: Grilling reduces the need for heavy sauces and keeps flavors clean.
• Balanced plate: Pair with a whole grain for a satisfying, nutrient-dense meal.

Pitfalls to Watch Out For

• Over-marinating in acid: More than 2–3 hours in lemon juice can make the chicken mushy. Keep the marinating time reasonable.
• Sticky grill grates: Dirty or un-oiled grates cause tearing. Preheat, clean, and oil before cooking.
• Uneven chicken thickness: Thick spots cook slower and dry out the rest.

  Pound to an even thickness.

• Veggies cut too thin: Thin slices burn before they soften. Aim for 1/2-inch pieces.
• Skipping the rest: Cutting chicken immediately lets juices run out. Rest at least 5 minutes.

Recipe Variations

• Herb-forward: Swap smoked paprika for fresh rosemary and thyme.

  Add a splash of white wine to the marinade.

• Mediterranean: Add kalamata olives and finish with crumbled feta and a drizzle of tahini-lemon sauce.
• Spicy twist: Add 1–2 teaspoons harissa or a teaspoon of chili flakes to the marinade.
• Citrus swap: Use a mix of lemon and orange for a rounder, slightly sweeter flavor.
• Low-carb bowls: Serve over cauliflower rice with extra herbs and a spoon of Greek yogurt.
• Vegetarian version: Replace chicken with thick slabs of halloumi or extra-firm tofu (press first). Marinate and grill the same way.
• Oven method: Roast at 425°F on two sheet pans: veggies for 20–25 minutes, chicken for 16–20 minutes, flipping once.

FAQ

Can I use chicken thighs instead of breasts?

Yes. Thighs are more forgiving and stay juicy.

Boneless, skinless thighs usually need 5–6 minutes per side. Still cook to an internal temperature of 165°F.

What if I don’t have a grill?

Use a grill pan on the stovetop or roast everything in the oven. For stovetop, preheat the pan well and cook in batches to avoid steaming.

For oven, follow the roasting variation above.

How long should I marinate the chicken?

Thirty minutes to two hours is ideal. More than that, the lemon can break down the meat too much. If you need to prep earlier, mix the marinade without lemon, add lemon 30–60 minutes before cooking.

Can I meal prep this?

Absolutely.

Grill the chicken and veggies, then portion into containers with a grain or salad base. Add a wedge of lemon for freshness and keep any creamy sauces separate.

Which vegetables work best?

Choose sturdy veggies that won’t slip through the grates: zucchini, peppers, onions, mushrooms, asparagus, and small tomatoes on skewers. Avoid very watery or delicate items that turn mushy fast.

How do I know when the chicken is done?

Use an instant-read thermometer.

The center should read 165°F. If you don’t have one, cut into the thickest part; juices should run clear and the meat should be opaque, not pink.

Can I make it dairy-free and gluten-free?

It already is, as written. Just check labels on any add-ons like feta or store-bought sauces.

Serve with rice, quinoa, or potatoes to keep it gluten-free.

In Conclusion

Lemon Garlic Grilled Chicken & Veggies is bright, simple, and satisfying. It’s the kind of recipe that fits busy weeknights but still feels special enough for company. With a handful of pantry ingredients and a hot grill, you get juicy chicken, smoky veggies, and clean, fresh flavor.

Keep the steps simple, season well, and finish with a squeeze of lemon. You’ll make this one again and again.