Lemon Herb Grilled Chicken with Steamed Veggies
This Lemon Herb Grilled Chicken with Steamed Veggies is the perfect combination of flavor and nutrition! Juicy, tender chicken marinated with zesty lemon and aromatic herbs pairs beautifully with vibrant steamed broccoli, carrots, and green beans. Quick to prepare and packed with clean-eating goodness, this recipe is ideal for meal prep, weeknight dinners, or anyone looking for a healthy, satisfying meal. Try this simple yet delicious dish and bring a fresh burst of flavor to your table!
Equipment
- Grill or Grill Pan: For cooking the chicken with perfect grill marks.
- Mixing Bowl: To prepare the marinade for the chicken.
- Whisk or Fork: To mix the marinade ingredients thoroughly.
- Zip-Top Bag or Shallow Dish: For marinating the chicken.
- Tongs: To handle the chicken on the grill safely.
- Steamer Basket or Pot with Lid: For steaming the vegetables.
- Chef’s Knife and Cutting Board: To chop vegetables and prep the chicken if needed.
- Measuring Cups and Spoons: To measure marinade ingredients accurately.
- Meat Thermometer (Optional): To ensure the chicken is cooked to a safe internal temperature of 165°F (74°C).
- Serving Plate or Platter: To plate and present the finished dish.
Ingredients
For the Lemon Herb Grilled Chicken
- 4 Boneless, skinless chicken breasts
- 3 Tbsp Olive oil
- Juice and zest of 1 lemon
- 3 Garlic cloves, minced
- 1 Tbsp Fresh rosemary, chopped
- 1 Tbsp Fresh thyme, chopped
- 1 Tsp Dried oregano
- 1 Tsp Paprika
- Salt and black pepper, to taste
For the Steamed Veggies
- 2 Cups Broccoli florets
- 1 Cup Baby carrots
- 1 Cup Green beans, trimmed
- 1 Tbsp Olive oil or butter (optional)
- Salt and black pepper, to taste
Instructions
- Step 1: Marinate the ChickenIn a large bowl or zip-top bag, combine olive oil, lemon juice, lemon zest, garlic, rosemary, thyme, oregano, paprika, salt, and black pepper.Add the chicken breasts, ensuring they are evenly coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for more intense flavor.
- Step 2: Prepare the GrillPreheat your grill to medium-high heat (about 375°F-400°F).Lightly oil the grill grates to prevent sticking.
- Step 3: Grill the ChickenRemove the chicken from the marinade, allowing any excess to drip off.Grill the chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F. Avoid overcooking to keep the chicken juicy.Remove the chicken from the grill and let it rest for 5 minutes before serving.
- Step 4: Steam the VeggiesWhile the chicken is grilling, prepare the veggies. Bring a pot of water to a simmer and set up a steamer basket.Add the broccoli, baby carrots, and green beans to the basket. Cover and steam for 5-7 minutes, or until the veggies are tender but still vibrant.Season the veggies with olive oil or butter (if using), salt, and black pepper.
- Step 5: Serve and EnjoyPlate the grilled chicken alongside the steamed veggies.Garnish with fresh lemon slices or extra herbs for an added pop of color and flavor.
Notes
Make Ahead and Storage Tips
- Make Ahead: Marinate the chicken up to a day in advance and store it in the refrigerator. Prep the veggies and store them in an airtight container until ready to steam.
- Storage: Store leftover chicken and veggies in separate airtight containers in the refrigerator for up to 3 days.
- Reheating: Reheat the chicken gently in the microwave or on the stovetop. Steam the veggies briefly to warm them without overcooking.