Name: Mediterranean Grilled Chicken with Lemon and Herbs
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts (about 2 lbs); 1/3 cup extra virgin olive oil; 2 lemons (zest and juice); 3 garlic cloves, minced; 2 tbsp fresh oregano, chopped (or 2 tsp dried); 2 tbsp fresh parsley, chopped; 1 tsp fresh thyme leaves (or 1/2 tsp dried); 1 1/4 tsp kosher salt, divided; 1/2 tsp black pepper, divided; 1 medium zucchini, sliced into 1/2-inch rounds; 1 red bell pepper, cut into 1-inch pieces; 1 small red onion, cut into 1-inch wedges

Mediterranean Grilled Chicken with Lemon and Herbs

AromaticMint4167

This Mediterranean Grilled Chicken with Lemon and Herbs bursts with the sun-soaked flavors of California's late summer. The chicken is marinated in a vibrant blend of olive oil, lemon, and fresh herbs, then grilled to juicy perfection. Grilled zucchini, bell pepper, and red onion provide colorful, caramelized contrast alongside the tender chicken. By salting early and using lemon juice to brighten the dish, this recipe achieves the perfect balance of salt, fat, acid, and heat. The result is a keto-friendly feast that feels both fresh and satisfying, ideal for an outdoor dinner or an easy weeknight meal.

Ingredients

Instructions

In a large bowl, whisk together olive oil, lemon zest, lemon juice, garlic, oregano, parsley, thyme, 1 tsp salt, and 1/4 tsp black pepper. Add chicken breasts and toss to coat. Cover and marinate in the refrigerator for at least 30 minutes (up to 2 hours for best flavor).
Preheat grill (or grill pan) to medium-high heat. While grill heats, toss zucchini, bell pepper, and red onion with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper on a baking sheet.
For the vegetables: Place prepared vegetables on a grill basket or directly on the grill grates. Grill, turning occasionally, until charred and tender, 8-10 minutes. Transfer to a platter and keep warm.
For the chicken: Remove chicken from marinade and let excess drip off. Grill chicken breasts 5-7 minutes per side, or until nicely charred and internal temperature reaches 165°F. Let rest 5 minutes before slicing.
Arrange grilled chicken and vegetables on a serving platter. Drizzle with any reserved juices and a squeeze of fresh lemon, then sprinkle with extra herbs if desired. Serve immediately.