Lemon Herb Grilled Chicken With Roasted Vegetables Recipe

Italian cuisine · 330 calories

About this recipe

Lemon Herb Grilled Chicken with Roasted Vegetables is a delightful Italian-inspired dinner that combines zesty grilled chicken and perfectly roasted vegetables. Marinated in a blend of olive oil, fresh lemon juice, garlic, and aromatic herbs like rosemary and thyme, the chicken is tender and bursting with flavor. Paired with a colorful medley of roasted carrots, courgette, red onion, and sweet cherry tomatoes, this dish is as visually appealing as it is delicious. With 35g of protein and just under 600 calories, it’s ideal for a wholesome and nourishing evening meal. The cooking process is straightforward, with the chicken grilled to perfection and the vegetables roasted for a caramelized finish. Serve it for a cozy weeknight dinner or even a weekend gathering; it’s sure to please every palate.

Ingredients

  • NaN Fresh Halal Chicken Breast - Boneless Without Skin
  • - Biona Capers In Olive Oil
  • 250 Ml Trs Lemon Juice 250Ml
  • 1 Garlic Bulb - 1 Each
  • 30G Natoora Fresh Italian Rosemary
  • - Ducros Dried Thyme
  • 100G Rajah Spices Ground Paprika Powder
  • 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 Onion Red 1 Each
  • - Biona Organic Whole Cherry Tomatoes

Instructions

  1. 1. Preheat your grill to medium-high heat, ensuring the grates are clean and lightly oiled.
  2. 2. In a small bowl, mix olive oil, lemon juice, minced garlic, rosemary, thyme, paprika, salt, and black pepper to create a marinade.
  3. 3. Coat the chicken breasts evenly with the marinade and let them rest for 15 minutes to absorb the flavors.
  4. 4. Chop the carrots, courgette, and red onion into bite-sized pieces and toss them with olive oil, salt, and pepper.
  5. 5. Spread the vegetables evenly on a baking tray and preheat the oven to 200°C (390°F).
  6. 6. Roast the vegetables in the oven for 20-25 minutes, turning them halfway through for even cooking.
  7. 7. Place the marinated chicken on the preheated grill and cook for 5-7 minutes per side, until the internal temperature reaches 75°C (165°F).
  8. 8. Add the cherry tomatoes to the roasting tray in the final 10 minutes of cooking and allow them to soften slightly.
  9. 9. Once cooked, remove the chicken from the grill and let it rest for 5 minutes to seal in the juices.
  10. 10. Arrange the roasted vegetables and grilled chicken on plates, garnished with fresh rosemary or thyme if desired.
  11. 11. Serve the dish warm and enjoy the burst of Mediterranean flavors in every bite.