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); 1/4 cup olive oil; 2 tbsp fresh lemon juice; 2 tsp lemon zest; 2 garlic cloves, minced; 1 tbsp fresh rosemary, chopped; 1 tbsp fresh parsley, chopped; 1 tsp kosher salt; 1/2 tsp freshly ground black pepper; 1 medium zucchini, sliced into 1/2-inch planks; 1 medium yellow squash, sliced into 1/2-inch planks; 1 red bell pepper, cut into quarters; 1/2 red onion, cut into thick wedges; 1 tbsp olive oil (for veggies); 1/2 tsp kosher salt (for veggies); 1/4 tsp black pepper (for veggies); Lemon wedges, for serving

Grilled Lemon-Herb Chicken & Summer Veggie Platter

CookwithNewsletter

This recipe is the essence of a California summer Friday: juicy lemon-herb chicken and a rainbow of grilled veggies, all ready in 30 minutes. Brining-inspired marinade ensures moist, flavorful chicken, while the quick-grilled squash, peppers, and onions bring smoky sweetness. There's no fussy prep—just toss, grill, and enjoy. Pair with a cold drink and the sunset for the perfect low-carb, high-protein meal that feels like a celebration every time.

Ingredients

Instructions

Preheat your grill to medium-high heat (about 400°F).
In a large bowl, whisk together 1/4 cup olive oil, lemon juice, lemon zest, minced garlic, rosemary, parsley, 1 tsp salt, and 1/2 tsp pepper.
Pat the chicken breasts dry and place them in the marinade. Toss to coat well. (Let sit while you prep veggies—about 10 minutes.)
Toss zucchini, squash, bell pepper, and red onion with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper.
Place the chicken breasts and vegetables on the grill. Grill chicken 5-6 minutes per side, until cooked through (internal temp 165°F). Grill veggies 3-4 minutes per side until charred and tender.
Transfer everything to a platter. Squeeze fresh lemon over the top and sprinkle with extra herbs if desired. Serve immediately with cold drinks and weekend vibes.