Lemon Herb Grilled Chicken With Roasted Vegetables Recipe

British cuisine · 336 calories

About this recipe

Lemon Herb Grilled Chicken with Roasted Vegetables is an irresistible lunch option that combines juicy, zesty grilled chicken with perfectly roasted seasonal vegetables. This British-inspired dish is easy to prepare and packs a nutritious punch with 48g of protein and 7g of fiber. The chicken is marinated with olive oil, lemon juice, garlic, and aromatic herbs, then grilled to perfection for a smoky flavor. Meanwhile, the vegetables—carrots, courgette, and red bell pepper—are roasted until tender and caramelized, adding a hint of sweetness and depth to the plate. Together, they create a balanced meal that’s ideal for a midday energy boost. Whether you're cooking for yourself or sharing with a friend, this dish delivers big on flavor and health benefits. Pair it with a light salad or enjoy it as-is for a wholesome and satisfying experience.

Ingredients

  • 525G Packington Free Range Skinless Chicken Breast Fillets
  • - Biona Capers In Olive Oil
  • 250 Ml Trs Lemon Juice 250Ml
  • 100 G Jumbo Garlic 100g
  • - Thyme Bunched Herb
  • - Rosemary Rosmarinus Officinalis Herb Garden Plant
  • 400G Greenfield Himalayan Salt Fine 400G
  • 100G Heera Black Pepper Powder 100g
  • 100 g Yorkshire English Carrots 100G
  • 750G Casa Marrazzo Grilled Courgette In Oil, 750G
  • 1 piece Yellow Bell Pepper
  • 100 G Natco Paprika Powder

Instructions

  1. 1. In a small bowl, mix olive oil, lemon juice, minced garlic, dried thyme, dried rosemary, salt, and black pepper to create a marinade.
  2. 2. Place chicken breasts in a shallow dish and pour the marinade over them, ensuring they are fully coated. Marinate for 20 minutes.
  3. 3. Preheat the grill to medium-high heat and lightly grease the grates with olive oil.
  4. 4. While the chicken marinates, wash and chop the carrots, courgette, and red bell pepper into bite-sized pieces.
  5. 5. Toss the chopped vegetables with olive oil, paprika, salt, and pepper in a mixing bowl until evenly coated.
  6. 6. Spread the vegetables evenly on a baking tray and roast in a preheated oven at 200°C (400°F) for 20 minutes, stirring halfway through.
  7. 7. Place the marinated chicken breasts on the grill and cook for 6-7 minutes per side, or until fully cooked and golden brown.
  8. 8. Once the chicken is cooked, remove it from the grill and let it rest for 5 minutes to retain its juices.
  9. 9. Serve the grilled chicken alongside the roasted vegetables on a plate, garnishing with a sprinkle of fresh herbs if desired.