Grilled Garlic Herb Chicken and Veggies

Grilled Garlic Herb Chicken and Veggies hits that perfect spot between fresh, juicy, and charred in all the right places. It works for busy weeknights, casual meal prep, or a laid-back weekend cookout, and you can finish everything in about 40 minutes. I make some version of this at least twice a week in the summer, usually in flip-flops and with my dog staring at the grill like it owes him money.

Why Choose This Grilled Garlic Herb Chicken and Veggies

This grilled garlic herb chicken recipe gives you juicy, flavorful meat and tender veggies in one go, so you cook once and eat like you planned all week. The garlic, herbs, and lemon keep everything bright and fresh, while the grill adds that smoky char you only get outside.

You also keep cleanup simple, since you mix the marinade in one bowl and toss everything on the grill. It works for family dinners, meal prep bowls, or a casual backyard hangout where you want real food without babysitting five different pans.

Tastes like a summer farmers market met a backyard grill and decided to stay for dinner. ★★★★★

Ingredients You Need

Chicken and veggies

• 1.5 to 2 pounds boneless skinless chicken breasts
  • Slice thick breasts in half horizontally so they grill evenly.
• 2 medium zucchini, sliced into 1/2 inch thick rounds or half moons
• 1 red bell pepper, cut into thick strips
• 1 yellow bell pepper, cut into thick strips
• 1 small red onion, cut into wedges
• 1 cup cherry or grape tomatoes, left whole
• 8 ounces baby bella or white mushrooms, halved
• 1 small head broccoli, cut into florets (optional but tasty)

Garlic herb marinade

• 1/3 cup olive oil
  • Use extra virgin for the best flavor, or a light olive oil if you prefer a milder taste.
• 3 tablespoons fresh lemon juice (about 1 large lemon)
• 4 to 5 cloves garlic, finely minced or grated
  • Jarred minced garlic works in a pinch, use about 2 tablespoons.
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh thyme leaves, chopped
• 1 tablespoon fresh rosemary, finely chopped
  • If you use dried herbs, use 1 teaspoon each of dried parsley, thyme, and rosemary.
• 1 teaspoon dried Italian seasoning (optional shortcut if you do not have fresh herbs)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika or sweet paprika
• 1/4 teaspoon red pepper flakes (optional for a little heat)
• Zest of 1 lemon

Optional finishing touches

• Extra chopped fresh parsley or basil
• Extra squeeze of lemon juice
• Grated parmesan or crumbled feta for serving

Equipment

• Grill (gas or charcoal)
• Large mixing bowl or zip-top bag for marinating
• Tongs
• Grill basket or grill pan for smaller veggies (helps keep tomatoes and mushrooms from falling through)
• Instant read thermometer for checking chicken doneness
• Cutting board and sharp knife

Quick Tips & substitutions

• Pat chicken dry before marinating so the marinade sticks better.
• Slice chicken breasts to an even thickness so they cook at the same rate.
• Use chicken thighs if you want extra juicy meat; they handle a little overcooking better.
• Swap zucchini for yellow squash if that is what you have.
• Use frozen veggie mix in a grill basket if you need a freezer shortcut; do not thaw, just toss in oil and seasoning.
• Use dried herbs if you do not have fresh; use about one third the amount of fresh.
• Skip red pepper flakes if you cook for kids or spice sensitive folks.
• Use avocado oil instead of olive oil if you grill over very high heat.
• Use a grill pan on the stove if rain ruins your outdoor plans.
• Double the marinade and save half in the fridge before you add raw chicken, then use it later as a fresh drizzle.

How to Make Grilled Garlic Herb Chicken and Veggies

Mix the garlic herb marinade

1. Add olive oil, lemon juice, lemon zest, garlic, parsley, thyme, rosemary, Italian seasoning, salt, pepper, smoked paprika, and red pepper flakes to a large bowl.
2. Whisk until the mixture looks well combined and slightly thick.
3. Taste a tiny bit and adjust salt, lemon, or herbs to match your preference.

Marinate the chicken

1. Place the chicken breasts in a large bowl or zip-top bag.
2. Pour about half of the marinade over the chicken and toss until each piece looks coated.
3. Cover and chill for at least 20 to 30 minutes, or up to 4 hours if you have time.
4. Keep the remaining marinade in the fridge to use on the veggies.

Prep the veggies

1. Cut all veggies into similar sized pieces so they cook evenly on the grill.
2. Add zucchini, peppers, onion, tomatoes, mushrooms, and broccoli to another large bowl.
3. Pour the remaining marinade over the veggies and toss until everything looks glossy and coated.
4. If the veggies look dry, drizzle in another tablespoon of olive oil and toss again.

Preheat the grill

1. Heat your grill to medium high heat, around 400 to 425°F.
2. Clean the grates with a grill brush so the chicken and veggies do not stick.
3. Oil the grates lightly by rubbing them with a paper towel dipped in a little oil, held with tongs.

Grill the chicken

1. Place the marinated chicken on the hot grill.
2. Grill for about 5 to 7 minutes on the first side, without moving it, so you get good grill marks.
3. Flip and grill another 4 to 6 minutes, depending on thickness.
4. Check with an instant read thermometer; pull the chicken when it hits 160 to 162°F, since it will rise to 165°F while it rests.
5. Move the chicken to a clean plate, tent loosely with foil, and let it rest while you finish the veggies.

Grill the veggies

1. Place the marinated veggies in a grill basket or directly on the grates if the pieces are large enough.
2. Spread them into a single layer so they roast instead of steam.
3. Grill for 8 to 12 minutes, tossing every few minutes, until the veggies look tender with some charred edges.
4. Pull tomatoes off a little earlier if they soften faster than the rest.
5. Taste a piece and add a pinch of salt or a squeeze of lemon if the flavor needs a little boost.

Finish and serve

1. Slice the rested grilled garlic herb chicken against the grain into strips or leave the pieces whole.
2. Pile the grilled veggies on a platter, then top with sliced chicken.
3. Sprinkle with extra fresh herbs and a little parmesan or feta if you like.
4. Serve hot with your favorite sides, or portion into containers for meal prep.

Recipe Variations

• Gluten free

  • The recipe already stays gluten free, just check labels on Italian seasoning and cheese.

• Dairy free

  • Skip parmesan or feta and finish with extra herbs and lemon instead.

• Vegan

  • Swap chicken for extra firm tofu, tempeh, or thick slices of portobello mushroom and marinate the same way.

• Low carb

  • Skip starchy sides and serve the grilled garlic herb chicken and veggies over cauliflower rice or a big salad.

• Extra protein

  • Add chickpeas tossed in a little oil and seasoning to the grill basket.

• Spicy version

  • Add more red pepper flakes or a pinch of cayenne to the marinade.

• Kid friendly

  • Use mild paprika only, skip the heat, and cut veggies into fun shapes or sticks.

Ways to Serve Grilled Garlic Herb Chicken and Veggies

• Serve over fluffy rice, quinoa, or couscous.
• Tuck sliced chicken and veggies into warm tortillas with a little shredded cheese and lettuce.
• Spoon everything over a big green salad with extra lemon and olive oil.
• Serve with mashed potatoes or roasted potatoes for a comfort style plate.
• Build meal prep bowls with a grain, grilled garlic herb chicken, veggies, and hummus.
• Stuff leftovers into pita bread with cucumber, tomato, and a yogurt based sauce.

Storage Options

Cool the grilled garlic herb chicken and veggies to room temperature, then pack them into airtight containers. Store in the fridge for up to 4 days, and keep chicken and veggies in separate containers if you want better texture. Reheat gently in a skillet over medium heat or in the oven so the chicken stays juicy and the veggies keep some bite. Freeze cooked chicken and sturdier veggies in freezer safe containers for up to 2 months, then thaw in the fridge before reheating.

Grilled Garlic Herb Chicken and Veggies

Grilled Garlic Herb Chicken and Veggies is a fresh, juicy, and slightly charred all-in-one meal, perfect for busy weeknights, casual meal prep, or relaxed weekend cookouts.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Chicken

Ingredients

  

• 1.5–2 pounds boneless skinless chicken breasts, thick pieces sliced in half horizontally
• 2 medium zucchini, sliced into 1/2-inch rounds or half moons
• 1 red bell pepper, cut into thick strips
• 1 yellow bell pepper, cut into thick strips
• 1 small red onion, cut into wedges
• 1 cup cherry or grape tomatoes, left whole
• 8 ounces baby bella or white mushrooms, halved
• 1 small head broccoli, cut into florets (optional)

• 1/3 cup olive oil
• 3 tablespoons fresh lemon juice (about 1 large lemon)
• 4–5 cloves garlic, finely minced or grated
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh thyme leaves, chopped
• 1 tablespoon fresh rosemary, finely chopped
• 1 teaspoon dried Italian seasoning
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika or sweet paprika
• 1/4 teaspoon red pepper flakes (optional)
• 1 lemon, zested

• extra chopped fresh parsley or basil
• extra squeeze of lemon juice
• grated parmesan or crumbled feta, for serving

Instructions

 

1. In a large bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, parsley, thyme, rosemary, Italian seasoning (if using), salt, black pepper, smoked or sweet paprika, and red pepper flakes (if using) until well combined.
2. Taste a small amount and adjust salt, lemon, or herbs to your preference.

1. Pat the chicken breasts dry with paper towels and place them in a large bowl or zip-top bag.
2. Pour about half of the marinade over the chicken and toss until all pieces are evenly coated.
3. Cover and refrigerate for at least 20–30 minutes, or up to 4 hours.
4. Refrigerate the remaining marinade separately to use on the vegetables.

1. Cut the zucchini, bell peppers, red onion, and broccoli (if using) into similar sized pieces so they cook evenly.
2. Place the zucchini, peppers, onion, tomatoes, mushrooms, and broccoli in a large bowl.
3. Pour the remaining marinade over the vegetables and toss until everything is glossy and well coated. If the vegetables look dry, add an extra tablespoon of olive oil and toss again.

1. Preheat the grill to medium-high heat, about 400–425°F (200–220°C).
2. Clean the grill grates well, then lightly oil them by rubbing with a paper towel dipped in oil, held with tongs.

1. Place the marinated chicken on the hot grill grates.
2. Grill for 5–7 minutes on the first side without moving to develop good grill marks.
3. Flip and grill for another 4–6 minutes, depending on thickness, until the internal temperature reaches 160–162°F.
4. Transfer the chicken to a clean plate, tent loosely with foil, and let rest while you grill the vegetables; the temperature will rise to 165°F as it rests.

1. Place the marinated vegetables in a grill basket or directly on the grates if the pieces are large enough.
2. Spread them into a single layer so they roast rather than steam.
3. Grill for 8–12 minutes, tossing every few minutes, until tender with some charred edges. Remove tomatoes earlier if they soften faster than the other vegetables.
4. Taste and add a pinch of salt or a squeeze of lemon if needed.

1. Slice the rested chicken against the grain into strips, or leave the pieces whole.
2. Pile the grilled vegetables onto a serving platter and top with the chicken.
3. Garnish with extra fresh herbs, an extra squeeze of lemon, and grated parmesan or crumbled feta if desired.
4. Serve hot as is, or over rice, grains, salad, or your favorite sides.

Notes

Nutrition Information
Approximate per serving (1/4 of recipe): 340–380 calories; fat 18–22 g; saturated fat 3–4 g; carbohydrates 14–18 g; fiber 3–5 g; sugars 7–10 g; protein 30–35 g; sodium 500–650 mg. Values will vary based on exact chicken amount, oil used, vegetable mix, cheese or other toppings, and portion size.