Grilled Lemon Herb Chicken
Juicy grilled chicken breast infused with bright lemon, garlic, and fresh herbs—a versatile base dish where you can swap the protein, vegetables, and marinades to create endless variations.
Ingredients
Method
Place chicken breasts between plastic wrap and pound to even 3/4-inch thickness. Transfer to a shallow dish or zip-top bag.
Combine lemon juice, lemon zest, minced garlic, chopped rosemary, parsley, olive oil, salt, and black pepper in a bowl. Pour over the chicken, turning to coat evenly. Refrigerate for at least 30 minutes or up to 24 hours.
Preheat grill to medium-high heat (about 400°F). Lightly oil grill grates to prevent sticking. Pat vegetables dry and toss with a pinch of salt and pepper.
Remove chicken from marinade, letting excess drip off. Place on hot grill and cook for 6–8 minutes per side until internal temperature reaches 165°F and grill marks are visible. Transfer to a plate and tent loosely with foil.
Place zucchini and red onion directly on grill grates. Cook for 3–4 minutes per side until tender with light char. Season to taste with salt and pepper.
Arrange grilled chicken and vegetables on serving plates. Drizzle with honey if desired, and garnish with fresh herbs. Serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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