Name: Grilled Garlic Herb Chicken and Veggies
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1.5-2 pounds boneless skinless chicken breasts, sliced into cutlets (or use boneless skinless chicken thighs); 3 tablespoons olive oil; 3 tablespoons lemon juice; 4 cloves garlic, finely minced or grated; 1 1/2 teaspoons kosher salt; 1 teaspoon black pepper; 2 teaspoons dried Italian seasoning; 1 teaspoon smoked paprika; 1 teaspoon Dijon mustard; 1 tablespoon honey or maple syrup; 1 large red bell pepper, cut into thick strips; 1 large yellow or orange bell pepper, cut into thick strips; 1 medium red onion, cut into wedges; 1 medium zucchini, sliced into thick rounds or half moons; 1 medium yellow squash, sliced into thick rounds or half moons; 1 1/2 cups small broccoli florets; 1 cup cherry or grape tomatoes, left whole; 1 tablespoon olive oil, plus more if veggies look dry; 1/2 teaspoon kosher salt, plus more to taste; 1/2 teaspoon black pepper; 2 tablespoons chopped fresh parsley or basil; extra lemon wedges, for serving

Grilled Garlic Herb Chicken and Veggies tastes juicy, smoky, garlicky, and a little bit charred in the best backyard cookout way. It works for busy weeknights, casual meal prep, or a low-key weekend dinner, and you can finish everything in about 35 to 40 minutes. I make some version of this at least once a week, usually in flip-flops with my dog staring at the grill like it owes him money.

Why Grilled Garlic Herb Chicken and Veggies Is Worth It

You cook your protein and vegetables at the same time, so dinner hits the table fast with very little cleanup. The garlic herb marinade coats everything, so the chicken tastes juicy and flavorful while the veggies turn tender with crispy edges.

You can tweak the herbs, swap the vegetables, and use the same basic method all year on an outdoor grill or a grill pan. Leftovers taste great in salads, bowls, and wraps, so you get more than one meal out of a single cooking session.

“This Grilled Garlic Herb Chicken and Veggies tastes like a restaurant meal but comes together with weeknight effort. ★★★★★”

Ingredients You Need

Chicken and Marinade

1.5 to 2 pounds boneless skinless chicken breasts
- Slice large breasts horizontally into cutlets so they cook evenly.
- You can also use boneless skinless chicken thighs for extra juiciness.
3 tablespoons olive oil
- Use extra virgin for more flavor or light olive oil if that is what you keep in the pantry.
3 tablespoons lemon juice
- Fresh tastes brightest, but bottled 100 percent lemon juice works in a pinch.
4 cloves garlic, finely minced or grated
- Use jarred minced garlic if you want a shortcut, just drain excess liquid.
1.5 teaspoons kosher salt
- If you use table salt, start with 1 teaspoon and adjust at the end.
1 teaspoon black pepper, freshly ground if possible
2 teaspoons dried Italian seasoning
- Or mix dried oregano, basil, and thyme.
1 teaspoon smoked paprika
- Adds color and a subtle smoky note that pairs well with the grill.
1 teaspoon Dijon mustard
- Helps the marinade cling to the chicken and veggies.
1 tablespoon honey or maple syrup
- Balances the acidity and helps caramelization on the grill.

Veggies

Mix and match your favorites, but aim for about 6 to 7 cups total chopped vegetables.

1 large red bell pepper, cut into thick strips
1 large yellow or orange bell pepper, cut into thick strips
1 medium red onion, cut into wedges
1 medium zucchini, sliced into thick rounds or half moons
1 medium yellow squash, sliced into thick rounds or half moons
1.5 cups small broccoli florets
1 cup cherry or grape tomatoes, left whole
1 tablespoon olive oil (extra, if veggies look dry)
0.5 teaspoon kosher salt, plus more to taste
0.5 teaspoon black pepper

Fresh Finishing Touches

2 tablespoons chopped fresh parsley or basil
Extra lemon wedges for serving

Equipment List

Outdoor gas or charcoal grill, or a stovetop grill pan
Large mixing bowl or zip-top bag for marinating
Medium bowl for tossing veggies
Tongs
Grill-safe vegetable basket or skewers
- A grill basket keeps smaller veggies from falling through the grates.
Instant read thermometer
Cutting board and sharp knife

Quick Tips & substitutions

Pat the chicken dry before marinating so the flavors cling better.
Slice chicken breasts into even cutlets so they cook at the same speed.
Use boneless thighs if you want extra forgiveness on cooking time.
Swap lemon juice with lime juice for a slightly sharper flavor.
Use dried herbs in the marinade and finish with fresh herbs for a bright pop.
Toss veggies in a separate bowl so they do not pick up raw chicken juices.
Use a grill basket for small veggies like broccoli and tomatoes.
Preheat the grill until it feels hot when you hold your hand above it for a couple of seconds.
Oil the grill grates lightly to reduce sticking.
Keep some marinade aside before you add raw chicken if you want a safe drizzle at the end.
Skip honey for a lower sugar option and rely on the natural sweetness of veggies.
Use gluten free Dijon and seasonings if you cook for someone with gluten sensitivity.
Use a grill pan on the stove if you do not have outdoor space.
Add a pinch of red pepper flakes if you like a little heat.
Double the recipe for meal prep and use leftovers in salads and bowls.

How to Make Grilled Garlic Herb Chicken and Veggies

Mix the Garlic Herb Marinade

Add olive oil, lemon juice, minced garlic, salt, pepper, Italian seasoning, smoked paprika, Dijon mustard, and honey to a large bowl.
Whisk until the mixture looks smooth and slightly thick.
Taste a tiny bit and adjust salt or lemon to your liking.

Marinate the Chicken

Place the chicken breasts or thighs in the bowl with the marinade.
Toss until every piece of chicken looks coated on all sides.
Cover the bowl or seal everything in a zip-top bag.
Chill in the fridge for at least 20 to 30 minutes, and up to 8 hours.

Prep the Veggies

Chop bell peppers, onion, zucchini, yellow squash, and broccoli into similar sized pieces so they cook evenly.
Add all the vegetables except tomatoes to a medium bowl.
Drizzle with olive oil, then sprinkle with salt and pepper.
Toss until everything looks lightly coated, then add tomatoes and toss gently.

Preheat the Grill

Heat a gas grill to medium high heat, around 400 to 425°F.
If you use charcoal, arrange the coals in an even layer and let them glow and ash over.
Clean the grates with a grill brush, then oil them lightly with a folded paper towel dipped in oil and held with tongs.

Grill the Veggies

Place the veggies in a grill basket or thread them onto skewers.
Set them on the grill over direct heat.
Cook for about 10 to 14 minutes, tossing or turning every few minutes.
Pull them when they feel tender with some charred edges, and the tomatoes start to blister.

Grill the Chicken

Remove the chicken from the marinade and let excess drip off.
Place the chicken on the hot grill.
Cook the chicken cutlets for about 4 to 6 minutes per side, depending on thickness.
Cook thighs for about 5 to 7 minutes per side.
Flip once, when the first side releases easily and shows nice grill marks.
Check the internal temperature with an instant read thermometer and pull the chicken when it hits 165°F in the thickest part.

Rest and Finish

Transfer the grilled chicken to a clean plate and tent loosely with foil.
Let it rest for 5 minutes so the juices settle inside the meat.
Sprinkle chopped fresh parsley or basil over the chicken and veggies.
Squeeze fresh lemon over everything right before serving for a bright finish.

Optional Step for Extra Flavor

If you kept some marinade aside before adding raw chicken, drizzle a spoonful over the cooked veggies.
Toss gently to coat without breaking the tomatoes.
Taste and adjust salt, pepper, or lemon one last time.

Recipe Variations

Gluten free: Use gluten free Dijon mustard and check that your dried seasoning blend lists only herbs and spices.
Dairy free: The base recipe already avoids dairy, so you do not need changes unless you add cheese at the end.
Low carb: Focus on low carb veggies like zucchini, yellow squash, broccoli, and bell peppers, and skip starchy sides.
Vegan: Swap chicken with extra firm tofu, tempeh, or thick slices of portobello mushrooms and use maple syrup instead of honey.
Extra protein: Add grilled shrimp skewers or chickpeas tossed in the same garlic herb mixture.
Kid friendly: Cut chicken into smaller strips or cubes and thread onto skewers, and use milder veggies like bell peppers and zucchini.
Spicy version: Add red pepper flakes or a pinch of cayenne to the marinade.
Herby twist: Swap Italian seasoning with a mix of dried dill and parsley, then finish with fresh chives.

Ways to Serve Grilled Garlic Herb Chicken and Veggies

Serve over fluffy rice, quinoa, or couscous with extra lemon wedges.
Slice the chicken and pile it with veggies into warm tortillas or flatbreads with a drizzle of yogurt sauce.
Add everything to a big salad bowl with crisp greens and a simple vinaigrette.
Serve with mashed potatoes or roasted sweet potatoes for a cozy dinner.
Pack leftovers into meal prep containers with brown rice or cauliflower rice.
Slice the chicken thin and tuck it with veggies into a pita with hummus.

Storage Success

Let the grilled garlic herb chicken and veggies cool to room temperature, then store them in airtight containers in the fridge for up to 4 days. Keep the chicken and veggies in separate containers if you want to reheat them at different times. Reheat gently in a skillet over medium heat or in the oven at 325°F until warm, and add a squeeze of fresh lemon to wake up the flavors. Freeze cooked chicken for up to 2 months and thaw it in the fridge overnight, then pair it with freshly cooked veggies for the best texture.