Lemon Herb Grilled Chicken With Seasonal Veggies Recipe

British cuisine · 336 calories

About this recipe

Discover the perfect lunch recipe with Lemon Herb Grilled Chicken and Seasonal Veggies. This British-inspired dish combines tender marinated chicken bursting with zesty lemon and aromatic herbs, grilled to perfection, with a colorful medley of sautéed vegetables. The chicken is juicy and flavorful, while the veggies add a vibrant, fresh touch to the meal. Easy to prepare in just 35 minutes, this dish is packed with 42g of protein to fuel your day and keep you satisfied. Whether you're enjoying it on a busy weekday or serving it for a cozy weekend meal, this recipe balances nutrition and taste effortlessly. Try this wholesome, high-protein lunch and bring a burst of flavor to your table!

Ingredients

  • NaN Fresh Halal Chicken Breast - Boneless Without Skin
  • - Biona Capers In Olive Oil
  • 250 Ml Trs Lemon Juice 250Ml
  • 50G Black Garlic Cloves, 50G
  • - Ducros Dried Thyme
  • - Schwartz Flat Leaf Parsley
  • 400G Greenfield Himalayan Salt Fine 400G
  • 100G Heera Black Pepper Powder 100g
  • 100 g Yorkshire English Carrots 100G
  • 500 g Planet Organic Courgettes 500G
  • - Biona Organic Whole Cherry Tomatoes
  • 1 Onion Large 1 Each

Instructions

  1. 1. Slice the chicken breasts into even portions and place them in a bowl.
  2. 2. Prepare the marinade by mixing olive oil, lemon juice, minced garlic, chopped thyme, parsley, salt, and pepper.
  3. 3. Coat the chicken with the marinade, ensuring each piece is evenly covered, and let it rest for 20 minutes.
  4. 4. Heat a grill or grill pan over medium-high heat and lightly oil the surface.
  5. 5. Place the marinated chicken on the grill and cook for 5-7 minutes on each side until golden and fully cooked.
  6. 6. While the chicken is grilling, peel and chop the carrots, slice the courgettes, and halve the cherry tomatoes.
  7. 7. Dice the onion and sauté it in a pan with a tablespoon of olive oil until translucent.
  8. 8. Add the carrots and courgettes to the pan and cook for 5-7 minutes until slightly tender but still vibrant.
  9. 9. Toss the cherry tomatoes into the pan and cook for an additional 2 minutes, seasoning with salt and pepper to taste.
  10. 10. Arrange the grilled chicken on a plate alongside the sautéed vegetables for serving.

How to make Lemon Herb Grilled Chicken With Seasonal Veggies

  1. Marinate the chicken. Slice the chicken breasts into even portions and coat them in a marinade of olive oil, lemon juice, minced garlic, chopped thyme, parsley, salt and pepper, then rest for 20 minutes.
  2. Grill the chicken. Heat an oiled grill or grill pan over medium-high heat and cook the chicken for 5-7 minutes on each side until golden and fully cooked.
  3. Chop vegetables and fry onion. While the chicken grills, peel and chop the carrots, slice the courgettes, halve the cherry tomatoes and sauté the diced onion in a tablespoon of olive oil until translucent.
  4. Sauté the vegetables. Add the carrots and courgettes and cook for 5-7 minutes until slightly tender, then add the cherry tomatoes for an additional 2 minutes and season with salt and pepper.
  5. Plate and serve. Arrange the grilled chicken on a plate alongside the sautéed seasonal vegetables and serve while everything is still hot.

Frequently asked questions

How long does Lemon Herb Grilled Chicken with Seasonal Veggies take to make?
About 35 minutes, with 10 minutes of prep and 25 minutes of cooking.
Is Lemon Herb Grilled Chicken with Seasonal Veggies vegetarian?
No, it is not vegetarian because it is made with chicken breast marinated in lemon, garlic and thyme.
What seasonal vegetables can I use instead of courgettes and carrots?
Swap in whatever is in season: asparagus or green beans in spring, peppers in summer, or squash and leeks in autumn, sautéed the same way.
How do I get grill marks on chicken?
Heat the grill pan over medium-high heat until well heated, oil it lightly and leave the chicken undisturbed until it releases easily before turning.
Can I make lemon herb chicken ahead for lunches?
Yes, grill and cool it, then refrigerate for up to 2 days. Enjoy it cold sliced over salad or reheat until piping hot.