Lemon Herb Grilled Chicken With Roasted Vegetables Recipe

English cuisine · 336 calories

About this recipe

Lemon Herb Grilled Chicken with Roasted Vegetables is the perfect English lunch for anyone seeking a balanced, flavorful, and satisfying meal. The chicken is marinated in a zesty lemon and thyme blend, ensuring each bite is tender and infused with vibrant flavors. The accompanying roasted vegetables, including carrots, courgette, and red onion, add a delightful sweetness and a touch of earthiness that pairs beautifully with the chicken. Packed with 38g of protein and fiber-rich vegetables, this lunch is ideal for fueling your day and supporting your wellness goals. Preparing it is straightforward yet rewarding — grilling the chicken gives it a smoky char, while roasting the vegetables caramelizes their natural sugars. Serve it warm for a wholesome meal perfect for casual lunches or even a light dinner.

Ingredients

  • NaN Fresh Halal Chicken Breast - Boneless Without Skin
  • 1 Lemon - 1 Each
  • - Biona Capers In Olive Oil
  • - Ducros Dried Thyme
  • 100 G Jumbo Garlic 100g
  • 100 g Yorkshire English Carrots 100G
  • 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
  • 1 Kg Red Onion 1kg
  • 400G Greenfield Himalayan Salt Fine 400G
  • 100G Heera Black Pepper Powder 100g

Instructions

  1. 1. Preheat your grill or grill pan to medium-high heat and your oven to 200°C (400°F).
  2. 2. Zest and juice the lemon, then mix the zest, juice, olive oil, thyme, minced garlic, salt, and black pepper in a bowl.
  3. 3. Coat the chicken breasts with the lemon herb marinade and let them sit for 15 minutes.
  4. 4. Peel and chop the carrots, courgette, and red onion into bite-sized pieces.
  5. 5. Toss the vegetables with 1 tablespoon of olive oil, salt, and pepper, then spread them evenly on a baking tray.
  6. 6. Roast the vegetables in the oven for 20-25 minutes, stirring halfway through to ensure even cooking.
  7. 7. Place the marinated chicken on the grill and cook for 6-8 minutes per side until fully cooked and golden brown.
  8. 8. Remove the chicken from the grill and let it rest for 5 minutes before slicing into thin strips.
  9. 9. Serve the grilled chicken alongside the roasted vegetables, garnished with additional thyme if desired.