If you’re craving something fresh, light, and full of flavor this summer—this Grilled Lemon Garlic Chicken with Summer Veggies might just be your new go-to dinner. It’s juicy, zesty, and super easy to throw together with just a few everyday ingredients. The best part? Everything goes on the grill (or stovetop grill pan), so you’re not heating up the kitchen.
Perfect for weeknights, meal prep, or impressing guests without stress. Plus, it’s naturally gluten-free, low-carb, and protein-packed.
Main Ingredient: Chicken Breasts (Grilled to Perfection)
We’re using boneless, skinless chicken breasts here—they’re lean, high in protein, and soak up the lemon-garlic marinade beautifully. You can also substitute with chicken thighs if you prefer juicier cuts or want more flavor depth.
Ingredients Breakdown
Protein
- 2 boneless, skinless chicken breasts (around 400–500g total)
Fresh Produce
- 1 zucchini, sliced into thick rounds
- 1 yellow squash, sliced
- 1 red bell pepper, sliced into strips
- 1 small red onion, quartered
- 8–10 cherry tomatoes (optional)
- Fresh parsley or basil for garnish (optional)
Marinade / Seasoning
- Juice of 1 large lemon (plus extra wedges for serving)
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon chili flakes (optional, for heat)
- 1 teaspoon salt
- ½ teaspoon black pepper
Kitchen Equipment Needed
- Grill or stovetop grill pan
- Tongs
- Large mixing bowl
- Knife and cutting board
- Small whisk or fork (for mixing marinade)
- Optional: skewers if you want a kebab-style version
Prep & Cook Time
- Prep time: 15 minutes
- Marinade time (optional): 30 minutes to 2 hours
- Cook time: 15–20 minutes
- Total time: Approximately 45 minutes (including marination)
Step-by-Step Instructions
1. Marinate the Chicken
- In a small bowl, whisk together the lemon juice, olive oil, garlic, oregano, salt, pepper, and chili flakes.
- Place the chicken breasts in a ziplock bag or shallow dish.
- Pour the marinade over the chicken and toss to coat evenly.
- Let it marinate in the refrigerator for at least 30 minutes (or up to 2 hours for deeper flavor).
2. Prepare the Vegetables
- While the chicken is marinating, chop the zucchini, squash, peppers, onion, and tomatoes.
- Toss the vegetables in a little olive oil, salt, and pepper.
- Set them aside. Try to cut everything to similar thickness to ensure even grilling.
3. Preheat the Grill
- Preheat your grill or grill pan over medium-high heat.
- Lightly oil the grill grates or pan surface to prevent sticking.
4. Grill the Chicken
- Place the marinated chicken on the hot grill.
- Cook for about 6–7 minutes per side, or until the internal temperature reaches 165°F (75°C).
- Remove from the grill and let it rest for 5 minutes before slicing to retain juices.
5. Grill the Vegetables
- Add the vegetables to the grill.
- Cook for 5–8 minutes, flipping occasionally, until they’re tender with light char marks.
- If using skewers, grill each skewer for about 3–4 minutes per side.
6. Assemble and Serve
- Slice the grilled chicken into strips.
- Arrange the chicken and veggies on a serving platter or individual plates.
- Garnish with fresh herbs and serve with lemon wedges.
What to Serve With It
- A side of quinoa or couscous
- Garlic herb rice
- Toasted pita bread or naan
- Hummus or tzatziki
- Mixed greens salad with vinaigrette
Tips and Variations
- Want it dairy-free? This recipe already is, but you can sprinkle dairy-free feta or nutritional yeast for a cheesy touch.
- Want it spicier? Add a pinch of cayenne to the marinade or use chili oil instead of regular olive oil.
- No grill? A stovetop cast-iron pan or grill pan works well and still gives nice browning.
- Make it vegetarian by swapping chicken for marinated tofu or halloumi cheese.
Storage and Leftovers
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stovetop or in the microwave with a splash of water to keep it moist.
- Great for meal prep—just toss it over a grain bowl or salad the next day.
Plating and Presentation Ideas
- Slice the chicken at an angle for a clean, elegant look
- Arrange the veggies by color for a rainbow-style presentation
- Use fresh herb sprigs and lemon slices as garnish
- Serve on white ceramic or wooden platters for that rustic summer vibe
Final Thoughts
This Grilled Lemon Garlic Chicken with Summer Veggies is the kind of dish that proves simple can be stunning. It’s packed with fresh seasonal flavor, super easy to make, and endlessly adaptable. Whether you’re serving it for a quick weeknight meal, prepping it for lunch, or impressing guests at your next backyard dinner—it delivers every time.
Try it out and let me know how it turns out! If you’re posting on Pinterest or Instagram, tag your version—I’d love to see how you make it your own.
