Grilled Lemon Herb Chicken with Roasted Vegetables
Experience a burst of vibrant flavors with our tantalizing recipe for Grilled Lemon Herb Chicken with Roasted Vegetables. This wholesome and delicious dish combines succulent grilled chicken marinated in a zesty lemon herb blend with a colorful assortment of roasted vegetables.
Each bite is a symphony of tender chicken, aromatic herbs, and perfectly roasted veggies, creating a delightful harmony of taste and texture. Whether you're hosting a family dinner or looking for a nutritious yet flavorful meal, this recipe is a winner. Fire up the grill, gather your favorite vegetables, and prepare to savor a wholesome feast that's both satisfying and nutritious.
Servings: 4
- Calories: Approximately 350 calories
- Protein: 30g
- Fat: 12g
- Carbohydrates: 30g
- Fiber: 8g
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Ingredients:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Juice of 2 lemons
- Zest of 1 lemon
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper, to taste
- 2 medium zucchinis, sliced
- 2 red bell peppers, sliced
- 1 red onion, sliced
- 1 cup cherry tomatoes
- 2 tablespoons balsamic vinegar
- Fresh parsley, for garnish
Instructions:
1. Preheat your grill to medium-high heat.
2. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dried thyme, dried rosemary, salt, and black pepper to create the marinade.
3. Place the chicken breasts in a shallow dish and pour the marinade over them, ensuring that the chicken is evenly coated. Allow the chicken to marinate for at least 30 minutes, or refrigerate overnight for maximum flavor.
4. While the chicken is marinating, preheat your oven to 425°F (220°C).
5. In a large bowl, combine the sliced zucchinis, red bell peppers, red onion, and cherry tomatoes. Drizzle the vegetables with olive oil, balsamic vinegar, salt, and black pepper. Toss well to coat the vegetables evenly.
6. Spread the vegetables in a single layer on a baking sheet and roast in the preheated oven for approximately 20-25 minutes, or until they are tender and slightly caramelized, stirring once halfway through cooking.
7. While the vegetables are roasting, remove the chicken from the marinade and discard any excess marinade.
8. Grill the chicken breasts on the preheated grill for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove the chicken from the grill and let it rest for a few minutes.
9. Slice the grilled chicken breasts into thin strips.
10. Arrange the roasted vegetables on a serving platter and top with the sliced grilled chicken. Garnish with fresh parsley.
Note: The calorie count provided is an estimate and may vary depending on the specific brands and quantities of ingredients used.
FAQ
1. Can I use different vegetables in the roasted vegetable medley?
Absolutely! The beauty of this recipe is its versatility. Feel free to customize the roasted vegetable medley based on your preferences or the seasonal produce available. Some great options include eggplant, asparagus, mushrooms, or even sweet potatoes. Just make sure to adjust the cooking time accordingly, as different vegetables may require different roasting times.
2. Can I grill the chicken indoors if I don't have access to an outdoor grill?
Certainly! If you don't have an outdoor grill, you can easily grill the chicken indoors using a stovetop grill pan or an electric grill. Simply preheat the grill pan or electric grill to medium-high heat and follow the same grilling instructions provided in the recipe. Keep in mind that cooking times may vary slightly, so be sure to monitor the chicken's internal temperature for doneness.
3. Can I marinate the chicken overnight?
Yes, marinating the chicken overnight will intensify the flavors and result in even more tender and flavorful grilled chicken. If you choose to marinate the chicken overnight, place it in an airtight container or a resealable plastic bag and refrigerate it. Make sure to discard any excess marinade before grilling the chicken.
4. How can I ensure my grilled chicken remains moist and juicy?
To ensure moist and juicy grilled chicken, it's important not to overcook it. Follow the recommended cooking times in the recipe and use a meat thermometer to check the internal temperature of the chicken. Once it reaches 165°F (74°C), remove it from the grill and let it rest for a few minutes. Resting allows the juices to redistribute, resulting in tender and juicy chicken. Additionally, marinating the chicken beforehand helps to infuse flavor and retain moisture.
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