Name: Grilled Lemon-Herb Chicken & Summer Veggie Platter
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts (about 6 oz each); 2 tbsp olive oil; 1 lemon (zested and juiced); 2 garlic cloves, minced; 1 tbsp fresh rosemary, finely chopped; 1 tbsp fresh thyme leaves; 1 tsp smoked paprika; 1 1/2 tsp kosher salt; 1/2 tsp freshly ground black pepper; 2 medium zucchini, sliced into 1/2-inch rounds; 1 red bell pepper, cut into large strips; 1 yellow bell pepper, cut into large strips; 1 pint cherry tomatoes, left whole; 1 tbsp olive oil (for veggies); 1/2 tsp salt (for veggies); 1/4 tsp black pepper (for veggies); Lemon wedges, for serving; Fresh parsley, for garnish

Grilled Lemon-Herb Chicken & Summer Veggie Platter

CookwithNewsletter

This Grilled Lemon-Herb Chicken & Summer Veggie Platter is the ultimate Friday night dinner—fast, flavor-packed, and perfect for California’s summer evenings. The chicken is infused with fresh rosemary, thyme, and lemon, delivering bold, aromatic flavors with each juicy bite. Paired with a rainbow of charred seasonal vegetables, this meal nails the balance of zesty, savory, and smoky—a celebration of pure weekend freedom. It’s high in protein, dairy-free, pork-free, and leaves you plenty of time to enjoy that sunset (and your cold drink) on the deck.

Ingredients

Instructions

Preheat your grill to medium-high heat (about 400°F).
In a large bowl, combine 2 tbsp olive oil, lemon zest, lemon juice, minced garlic, chopped rosemary, thyme, smoked paprika, 1 1/2 tsp salt, and 1/2 tsp black pepper. Whisk well.
Add chicken breasts to the bowl and toss to coat evenly. Let sit at room temperature while you prep the vegetables.
In a separate bowl, toss zucchini, red and yellow bell peppers, and cherry tomatoes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper.
Place chicken breasts and veggies directly on the grill. Grill chicken for 5-6 minutes per side, or until cooked through and internal temperature reaches 165°F. Grill veggies for 8-10 minutes, turning occasionally, until lightly charred and tender.
Transfer chicken and veggies to a platter. Let chicken rest for 3 minutes, then slice if desired.
Squeeze fresh lemon wedges over everything, sprinkle with chopped parsley, and serve immediately.