Succulent grilled chicken breasts paired with a vibrant medley of charred vegetables, fresh herbs, and a light lemon-herb marinade that delivers restaurant-quality results at home. This protein-packed plate is perfectly balanced with colorful vegetables, antioxidants, and minimal fat for a meal that’s both delicious and nutritious. Each bite offers tender, juicy chicken with crispy vegetable edges that will have everyone asking for seconds.
Grilled chicken plates represent the perfect intersection of healthy eating and culinary satisfaction. Whether you’re meal prepping for the week, hosting a summer dinner, or simply craving a wholesome dinner that doesn’t compromise on flavor, this recipe delivers exceptional results every single time. The beauty of this dish lies in its simplicity—quality ingredients, proper seasoning, and a hot grill are all you need to create a restaurant-worthy meal.
This classic preparation has roots in Mediterranean cuisine, where grilling proteins with fresh vegetables and citrus is a time-honored tradition. The technique allows natural juices to stay locked in while creating those desirable caramelized edges that develop incredible depth of flavor. What makes this version special is the balanced marinade that tenderizes the chicken while infusing it with bright, fresh notes that complement the smoky char from the grill.
Why You’ll Love This Recipe
- Simple preparation with minimal ingredients creates maximum flavor—no complicated techniques or hard-to-find components required
- Perfect for meal prep and batch cooking since grilled chicken plates keep well and taste delicious hot or cold throughout the week
- Naturally gluten-free and keto-friendly with high protein content makes it ideal for various dietary preferences and fitness goals
- Visually stunning plating impresses dinner guests while tasting restaurant-quality, making weeknight dinners feel special
Ingredients
-
4 pieces (6 oz each) boneless, skinless chicken breasts (pound to even thickness of 3/4 inch) -
4 tablespoons extra virgin olive oil (divided for marinade and vegetables) -
3 tablespoons fresh lemon juice (from about 1 large lemon) -
4 cloves fresh garlic cloves (minced finely) -
2 sprigs fresh rosemary sprigs (or 1 teaspoon dried) -
2 sprigs fresh thyme sprigs (or 1 teaspoon dried) -
1 teaspoon sea salt (plus more to taste) -
1/2 teaspoon black pepper (freshly ground) -
2 medium zucchini (sliced lengthwise into planks) -
2 large (red and yellow) bell peppers (halved and seeded) -
1.5 cups cherry tomatoes (halved) -
1/4 cup fresh parsley (chopped, for garnish)
Instructions
In a small bowl, whisk together 2 tablespoons olive oil, fresh lemon juice, minced garlic, rosemary, thyme, salt, and black pepper until well combined. The marinade should have a balanced citrus aroma and smooth consistency. Reserve 1 tablespoon of the marinade separately for the vegetables.
💡 If using dried herbs, crush them between your fingers before adding to release their essential oils and maximize flavor intensity.
Place pounded chicken breasts in a large resealable plastic bag or shallow dish. Pour the prepared marinade over the chicken, ensuring each piece is evenly coated on both sides. Seal the bag or cover the dish and refrigerate for at least 15 minutes, or up to 4 hours for deeper flavor development. Remove from refrigerator 10 minutes before grilling to bring to room temperature.
💡 Don’t over-marinate beyond 4 hours as the acid can begin to break down the protein fibers excessively, making the meat mushy.
While the chicken marinates, prepare your vegetables. Slice zucchini lengthwise into 1/4-inch thick planks, halve bell peppers and remove seeds, and halve cherry tomatoes. Place all cut vegetables in a bowl and toss gently with the reserved tablespoon of marinade, remaining 2 tablespoons olive oil, and a pinch of salt and pepper. Let them sit at room temperature until ready to grill.
💡 Cut vegetables to similar thicknesses to ensure even cooking on the grill without burning or remaining undercooked.
Preheat your grill to medium-high heat (around 400°F) for about 10 minutes. Clean the grill grates thoroughly with a grill brush to prevent sticking and remove any residue from previous cooking. Lightly oil the grates with a high-heat oil using a folded paper towel and tongs for a non-stick surface.
💡 A clean grill creates better grill marks and prevents the chicken from sticking, making it easier to flip and ensuring beautiful presentation.
Remove chicken from the marinade, allowing excess liquid to drip off. Place chicken breasts on the hot grill with the thickest part slightly angled toward the hottest part of the grill. Cook for 6-7 minutes without moving them to develop golden grill marks. Flip carefully using tongs and cook the other side for another 6-7 minutes until the internal temperature reaches 165°F when measured with an instant-read thermometer at the thickest part.
💡 Resist the urge to flip the chicken multiple times—allowing it to sit undisturbed creates those restaurant-quality grill marks and a beautiful crust.
During the last 8 minutes of chicken cooking, begin grilling vegetables. Place zucchini planks and bell pepper halves directly on the grill grates. Grill for 4-5 minutes per side until they develop charred edges and become tender. Add cherry tomatoes to the grill for just the last 2 minutes, stirring occasionally with a grill basket or skewer to prevent rolling.
💡 Use a grill basket for smaller vegetables like cherry tomatoes to prevent them from falling through the grates while still allowing them to develop char.
Transfer cooked chicken to a cutting board and let rest for 3-4 minutes—this allows the juices to redistribute throughout the meat, ensuring it stays moist and tender when cut. Arrange vegetables on four serving plates, creating a colorful base. Top each plate with one rested chicken breast, nestling it among the vegetables. Drizzle any accumulated pan juices over the plate.
💡 Resting the chicken is crucial; skipping this step allows the juices to run out onto the plate rather than staying in the meat, resulting in drier chicken.
Finish each plate with a generous sprinkle of fresh chopped parsley for bright color and fresh flavor. Adjust seasoning with additional salt and pepper to taste. Serve immediately while the chicken is still warm and the vegetables retain their smoky char. Accompany with lemon wedges on the side for guests who prefer extra citrus brightness.
💡 Fresh herbs added just before serving provide a vibrant pop of color and fresh flavor that cooked herbs cannot match—never skip this final garnish.
👨🍳 Chef’s Notes
The key to perfectly grilled chicken lies in three factors: even thickness through gentle pounding, proper temperature monitoring with a thermometer, and adequate resting time after cooking. I always recommend using fresh herbs whenever possible as they provide incomparable brightness compared to dried alternatives. The marinade’s acid from lemon juice tenderizes the chicken while the oil ensures moisture retention during the grilling process. Finally, never skip the grill grate cleaning and oiling step—it’s the difference between beautiful presentation and sticky, unevenly cooked results.
Healthy Grilled Chicken Plates with Seasonal Vegetables
Succulent grilled chicken breasts paired with a vibrant medley of charred vegetables, fresh herbs, and a light lemon-her…
Ingredients
- • 4 pieces (6 oz each) boneless, skinless chicken breasts
- • 4 tablespoons extra virgin olive oil
- • 3 tablespoons fresh lemon juice
- • 4 cloves fresh garlic cloves
- • 2 sprigs fresh rosemary sprigs
- • 2 sprigs fresh thyme sprigs
- • 1 teaspoon sea salt
- • 1/2 teaspoon black pepper
- • 2 medium zucchini
- • 2 large (red and yellow) bell peppers
- • 1.5 cups cherry tomatoes
- • 1/4 cup fresh parsley
Instructions
- In a small bowl, whisk together 2 tablespoons olive oil, fresh lemon juice, minced garlic, rosemary, thyme, salt, and black pepper until well combined. The marinade should have a balanced citrus aroma and smooth consistency. Reserve 1 tablespoon of the marinade separately for the vegetables.
- Place pounded chicken breasts in a large resealable plastic bag or shallow dish. Pour the prepared marinade over the chicken, ensuring each piece is evenly coated on both sides. Seal the bag or cover the dish and refrigerate for at least 15 minutes, or up to 4 hours for deeper flavor development. Remove from refrigerator 10 minutes before grilling to bring to room temperature.
- While the chicken marinates, prepare your vegetables. Slice zucchini lengthwise into 1/4-inch thick planks, halve bell peppers and remove seeds, and halve cherry tomatoes. Place all cut vegetables in a bowl and toss gently with the reserved tablespoon of marinade, remaining 2 tablespoons olive oil, and a pinch of salt and pepper. Let them sit at room temperature until ready to grill.
- Preheat your grill to medium-high heat (around 400°F) for about 10 minutes. Clean the grill grates thoroughly with a grill brush to prevent sticking and remove any residue from previous cooking. Lightly oil the grates with a high-heat oil using a folded paper towel and tongs for a non-stick surface.
- Remove chicken from the marinade, allowing excess liquid to drip off. Place chicken breasts on the hot grill with the thickest part slightly angled toward the hottest part of the grill. Cook for 6-7 minutes without moving them to develop golden grill marks. Flip carefully using tongs and cook the other side for another 6-7 minutes until the internal temperature reaches 165°F when measured with an instant-read thermometer at the thickest part.
- During the last 8 minutes of chicken cooking, begin grilling vegetables. Place zucchini planks and bell pepper halves directly on the grill grates. Grill for 4-5 minutes per side until they develop charred edges and become tender. Add cherry tomatoes to the grill for just the last 2 minutes, stirring occasionally with a grill basket or skewer to prevent rolling.
- Transfer cooked chicken to a cutting board and let rest for 3-4 minutes—this allows the juices to redistribute throughout the meat, ensuring it stays moist and tender when cut. Arrange vegetables on four serving plates, creating a colorful base. Top each plate with one rested chicken breast, nestling it among the vegetables. Drizzle any accumulated pan juices over the plate.
- Finish each plate with a generous sprinkle of fresh chopped parsley for bright color and fresh flavor. Adjust seasoning with additional salt and pepper to taste. Serve immediately while the chicken is still warm and the vegetables retain their smoky char. Accompany with lemon wedges on the side for guests who prefer extra citrus brightness.
