Epic Herb-Grilled Chicken with Roasted Veggie Medley

📝 Description:

This epic meal features juicy grilled chicken breasts marinated in a blend of fresh herbs, garlic, and lemon, paired with a colorful medley of roasted vegetables. It’s healthy, vibrant, and bursting with Mediterranean flavor — perfect for a clean and satisfying weeknight dinner.

🌍 Origin:

This dish draws inspiration from Mediterranean cuisine, known for its use of olive oil, fresh herbs, garlic, and seasonal vegetables. It’s a wholesome, protein-packed meal rooted in healthy cooking traditions.

🧾 Ingredients (Quantities):

🍗 For the herb-marinated grilled chicken:

Boneless, skinless chicken breasts – 2 large (or 4 small)
Olive oil – 3 tbsp
Garlic – 3 cloves, minced
Fresh rosemary – 1 tsp, finely chopped
Fresh thyme – 1 tsp, chopped
Fresh parsley – 1 tbsp, chopped
Lemon juice – 2 tbsp
Lemon zest – 1 tsp
Salt – 1 tsp
Black pepper – ½ tsp

🥕 For the roasted veggie medley:

Zucchini – 1 medium, sliced
Red bell pepper – 1, chopped
Yellow bell pepper – 1, chopped
Red onion – 1 small, sliced
Cherry tomatoes – 1 cup
Olive oil – 2 tbsp
Balsamic vinegar – 1 tbsp (optional)
Garlic powder – 1 tsp
Dried oregano – 1 tsp
Salt & black pepper – to taste

🧂 Optional Ingredients:

Feta cheese – for topping
Crushed red pepper – for heat
Baby potatoes or sweet potatoes – for a heartier meal
Spinach or arugula – for a fresh bed under the chicken
Honey – 1 tsp in the marinade for slight sweetness

👩‍🍳 Instructions:

🔹 1. Marinate the Chicken:

In a bowl, combine olive oil, garlic, herbs, lemon juice & zest, salt, and pepper.
Add chicken and coat well. Cover and marinate in the fridge for 30 minutes to 2 hours.

🔹 2. Roast the Vegetables:

Preheat oven to 200°C (400°F).
Toss all chopped vegetables in olive oil, balsamic (if using), garlic powder, oregano, salt, and pepper.
Spread on a baking sheet in a single layer.
Roast for 20–25 minutes, stirring once halfway, until veggies are tender and lightly browned.

🔹 3. Grill the Chicken:

Preheat a grill pan or outdoor grill over medium-high heat.
Grill chicken for about 5–6 minutes per side, or until fully cooked (internal temp: 75°C / 165°F).
Let rest for 5 minutes, then slice.

🔹 4. Assemble the Plate:

Arrange roasted vegetables on a plate.
Top with sliced grilled chicken.
Optional: Sprinkle with crumbled feta and fresh parsley.

✅ Tips for Success:

Use fresh herbs for best flavor — but dried herbs can work in a pinch (use half the amount).
Don’t overcrowd veggies on the baking sheet — they need space to roast, not steam.
Let chicken rest before slicing to retain juices.
Use a meat thermometer to ensure perfect doneness.