Grilling chicken with vegetables is one of the easiest and most delicious ways to enjoy a wholesome meal that feels both light and satisfying. Whether you’re a busy professional, a family cook, or someone who loves eating fresh and healthy, this recipe offers a perfect balance of protein and vibrant veggies.
The smoky char from the grill enhances the natural flavors while the marinade brings a juicy, tender texture to the chicken. Plus, grilling vegetables alongside the chicken saves time and adds a wonderful variety of textures and tastes to your plate.
This recipe is perfect for summer cookouts, quick weeknight dinners, or even a casual weekend feast. It’s also very adaptable, allowing you to swap in your favorite seasonal vegetables or try different herb blends and spices.
Ready to fire up your grill and create a mouthwatering, healthy meal? Let’s dive in!
Why You’ll Love This Recipe
Grilled Chicken with Vegetables is a classic that never goes out of style. It’s low in calories, high in protein, and packed with nutrients from the colorful assortment of vegetables.
What makes this recipe stand out? The marinade is simple yet flavorful, infusing the chicken with a perfect balance of herbs, garlic, and citrus.
The vegetables roast to perfection alongside the meat, soaking up the smoky goodness from the grill grates. Best of all, this dish is incredibly versatile—you can customize it to suit your taste or whatever produce you have on hand.
And if you’re interested in exploring more delicious and wholesome meal ideas, check out my Vegan Slow Cooker Recipe for Easy, Delicious Meals for a plant-based alternative or the Pasta with Shrimp and Vegetables Recipe for Easy Dinner for another quick, healthy option.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Boneless, skinless chicken breasts | 4 pieces (about 6 oz each) | Trimmed |
| Red bell pepper | 1 large | Sliced into strips |
| Zucchini | 2 medium | Cut into 1/2-inch thick rounds |
| Red onion | 1 medium | Cut into wedges |
| Cherry tomatoes | 1 cup | Whole |
| Olive oil | 1/4 cup (for marinade + grilling) | Extra virgin preferred |
| Fresh lemon juice | 2 tablespoons | About one lemon |
| Garlic cloves | 3 cloves | Minced |
| Dried oregano | 1 teaspoon | Or use fresh if available |
| Salt | 1 teaspoon | Adjust to taste |
| Black pepper | 1/2 teaspoon | Freshly ground recommended |
| Fresh parsley | 2 tablespoons | Chopped, for garnish |
Equipment
- Grill: Gas or charcoal grill works well
- Mixing bowls: For marinade and vegetables
- Sharp knife: For chopping vegetables and chicken
- Cutting board
- Tongs: For flipping chicken and vegetables on the grill
- Basting brush: Optional, for applying olive oil
- Meat thermometer: To ensure chicken is cooked perfectly
- Serving platter or plates
Instructions
- Prepare the marinade: In a medium bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and black pepper. This simple marinade will add vibrant flavor to your chicken and vegetables.
- Marinate the chicken: Place the chicken breasts in a shallow dish or resealable plastic bag. Pour half of the marinade over the chicken, ensuring each piece is well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
- Prepare the vegetables: In a separate bowl, toss the sliced red bell pepper, zucchini rounds, red onion wedges, and cherry tomatoes with the remaining marinade. Set aside while the chicken marinates.
- Preheat the grill: Heat your grill to medium-high (around 400°F). Make sure the grates are clean and lightly oiled to prevent sticking.
- Grill the chicken: Place the marinated chicken breasts on the grill. Cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F. Use a meat thermometer for accuracy. Avoid flipping too often to get nice grill marks and retain juiciness.
- Grill the vegetables: While the chicken cooks, place the marinated vegetables in a grill basket or on a perforated grill tray. Grill for about 10-12 minutes, stirring or shaking occasionally, until tender and slightly charred.
- Rest the chicken: Once cooked, transfer the chicken to a plate and cover loosely with foil. Let it rest for 5 minutes to allow juices to redistribute.
- Serve and garnish: Arrange the grilled chicken and vegetables on a serving platter. Sprinkle with freshly chopped parsley and an extra drizzle of olive oil or lemon juice if desired.
Tips & Variations
“For the juiciest chicken, always let it rest after grilling. This tip ensures every bite is tender and flavorful!”
Tip 1: If you don’t have a grill, you can use a grill pan on your stovetop or broil the chicken and vegetables in the oven. Just keep a close eye to prevent burning.
Tip 2: Feel free to swap the vegetables depending on what’s in season—eggplant, asparagus, mushrooms, or even corn on the cob work beautifully.
Variation: For a spicy kick, add 1 teaspoon of smoked paprika or cayenne pepper to the marinade. For a Mediterranean twist, include fresh rosemary and thyme instead of oregano.
Looking for more grilled meal inspiration? Try the Baked Chicken Thigh with Vegetable Recipes for Easy Dinner or dive into flavorful plant-based ideas with Vegan Cuban Recipes: Delicious Plant-Based Island Flavor.
Nutrition Facts
| Nutrient | Amount per Serving | % Daily Value* |
|---|---|---|
| Calories | 320 kcal | 16% |
| Protein | 38 g | 76% |
| Total Fat | 11 g | 17% |
| Saturated Fat | 2 g | 10% |
| Carbohydrates | 10 g | 3% |
| Dietary Fiber | 3 g | 12% |
| Sodium | 420 mg | 18% |
| Vitamin A | 40% DV | |
| Vitamin C | 60% DV |
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Suggestions
This grilled chicken and vegetable dish pairs wonderfully with a variety of sides. For a light and fresh meal, serve alongside a crisp green salad or quinoa salad with lemon vinaigrette.
You can also accompany it with fluffy couscous or roasted potatoes for a heartier option.
For those craving something different, try serving the grilled chicken and vegetables wrapped in a warm tortilla with a dollop of yogurt or tzatziki sauce for a Mediterranean-style wrap. If you enjoy Mexican flavors, pair with the Veggie Quesadilla Recipe Indian Style Easy & Delicious for a fun fusion meal.
Conclusion
Grilled chicken with vegetables is a timeless recipe that delivers on flavor, nutrition, and simplicity. Its versatility makes it perfect for any occasion—whether it’s a casual family dinner or a weekend barbecue with friends.
The marinade enhances the chicken’s juiciness while the vegetables add vibrant colors and textures that make every bite enjoyable.
This meal is not only easy to prepare but also balanced and healthy, making it a great choice for anyone looking to eat well without spending hours in the kitchen. Don’t hesitate to experiment with different herbs, spices, and vegetables to keep this recipe fresh and exciting.
And for more inspiration on wholesome meals, be sure to explore other delicious options like the Vegan Flour Tortilla Recipe Easy, Soft, and Homemade or the Vegan Chocolate Milk Recipe Easy and Delicious Guide.
📖 Recipe Card: Grilled Chicken with Vegetables
Description: A simple and healthy grilled chicken recipe served with a colorful mix of vegetables. Perfect for a quick weeknight dinner.
Prep Time: PT15M
Cook Time: PT20M
Total Time: PT35M
Servings: 4 servings
Ingredients
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes
- 1 tablespoon balsamic vinegar
- Fresh parsley for garnish (optional)
Instructions
- Preheat grill to medium-high heat.
- Brush chicken breasts with olive oil and season with garlic powder, oregano, salt, and pepper.
- Toss vegetables with remaining olive oil, balsamic vinegar, salt, and pepper.
- Grill chicken for 6-7 minutes per side until cooked through.
- Grill vegetables for 8-10 minutes, turning occasionally until tender.
- Serve chicken topped with grilled vegetables and garnish with parsley.
Nutrition: Calories: 350 kcal | Protein: 40 g | Fat: 12 g | Carbs: 15 g
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