Herb Marinated Grilled Chicken with Summer Squash
This Herb-Marinated Grilled Chicken with Summer Squash is a light, flavorful, and healthy meal perfect for warm weather. Juicy grilled chicken is infused with lemon, garlic, and fresh herbs, then paired with tender, smoky slices of zucchini and yellow squash. It’s an easy, clean-eating recipe that’s low-carb, gluten-free, and ideal for weeknight dinners or summer grilling season.
Equipment
- Grill or Grill Pan: Use an outdoor grill, stovetop grill pan, or cast iron skillet to cook the chicken and vegetables evenly with beautiful sear marks.
- Tongs: Essential for flipping the chicken and squash without piercing or tearing the meat.
- Mixing Bowl: Used for combining and marinating the chicken with olive oil, lemon juice, garlic, and herbs.
- Cutting Board & Sharp Knife: For slicing zucchini, yellow squash, and prepping the chicken if needed.
- Meat Thermometer: Helps ensure your chicken reaches a safe internal temperature of 165°F without overcooking.
- Storage Containers (optional): Great for marinating ahead or storing leftovers for meal prep.
Ingredients
- 4 Boneless, Skinless Chicken Breasts
- ¼ Cup Olive Oil
- 2 Tbsp Fresh Lemon Juice
- 3 Cloves of Garlic Minced
- 2 Tbsp Fresh Rosemary Chopped
- 2 Tbsp Fresh Thyme Chopped
- 1 Tbsp Fresh Oregano Chopped
- 1 Tsp Salt
- ½ Tsp Black Pepper
For the Grilled Summer Squash
- 2 Medium Zucchinis Sliced into rounds
- 2 Medium Yellow Squashes Sliced into rounds
- 2 Tbsp Olive Oil
- 1 Tsp Salt
- ½ Tsp Black Pepper
- 1 Tsp Garlic Powder
- 1 Tsp Dried Basil
Instructions
Preparing the Herb Marinated Grilled Chicken
- Marinate the Chicken: In a large bowl, combine the olive oil, lemon juice, minced garlic, rosemary, thyme, oregano, salt, and black pepper. Mix well to create a marinade. Add the chicken breasts to the bowl, ensuring they are well-coated with the marinade. Cover and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor.
- Preheat the Grill: Preheat your grill to medium-high heat (about 375-400°F). If you’re using a charcoal grill, ensure the coals are white-hot before you start cooking.
- Grill the Chicken: Remove the chicken breasts from the marinade and shake off any excess. Place the chicken on the preheated grill. Grill for 6-7 minutes per side, or until the internal temperature reaches 165°F and the chicken is no longer pink in the center. Use tongs to flip the chicken, and avoid piercing it with a fork to retain the juices.
Preparing the Grilled Summer Squash
- Season the Squash: In a large bowl, toss the zucchini and yellow squash rounds with olive oil, salt, black pepper, garlic powder, and dried basil until evenly coated.
- Grill the Squash: Place the seasoned squash rounds on the grill. Cook for 3-4 minutes per side, or until they are tender and have beautiful grill marks. Be sure to watch them closely to avoid overcooking.
