Quick and Easy Weeknight Dinner: Lemon Herb Grilled Chicken with Roasted Vegetables

Quick and Easy Weeknight Dinner: Lemon Herb Grilled Chicken with Roasted Vegetables
Introduction: Busy weeknights call for simple yet delicious meals that can be prepared without spending too much time in the kitchen. This Lemon Herb Grilled Chicken with Roasted Vegetables recipe is a perfect solution. It's a wholesome and flavorful dish that requires minimal effort and delivers maximum satisfaction. Let's dive into the step-by-step guide to create this quick weeknight dinner.
Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste

For the Roasted Vegetables:

• 2 cups of mixed vegetables (such as bell peppers, zucchini, and cherry tomatoes)
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:
1. Marinate the Chicken:

• In a bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, dried thyme, salt, and pepper.
• Place the chicken breasts in a resealable plastic bag or a shallow dish.
• Pour the marinade over the chicken, ensuring each piece is coated.
• Seal the bag or cover the dish, and let the chicken marinate in the refrigerator for at least 20 minutes (or up to 2 hours for more flavor).

2. Preheat the Grill:

• Preheat your grill or grill pan over medium-high heat. Make sure the grates are clean and lightly oiled to prevent sticking.

3. Prepare the Vegetables:

• While the chicken is marinating, wash and chop the mixed vegetables into bite-sized pieces.
• Toss the vegetables with olive oil, salt, and pepper in a bowl.

4. Grill the Chicken:

• Remove the chicken from the marinade and let any excess marinade drip off.
• Place the chicken breasts on the preheated grill.
• Grill for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C) and the chicken is no longer pink in the center.

5. Roast the Vegetables:

• While the chicken is grilling, preheat your oven to 400°F (200°C).
• Spread the prepared vegetables on a baking sheet lined with parchment paper.
• Roast the vegetables in the preheated oven for about 15-20 minutes or until they are tender and slightly caramelized.

6. Serve:

• Once the chicken is cooked, remove it from the grill and let it rest for a few minutes before slicing.
• Serve the grilled chicken alongside the roasted vegetables.

7. Optional Garnish:

• Garnish with freshly chopped herbs like parsley or basil, and drizzle with a little extra lemon juice if desired.

Conclusion: This Lemon Herb Grilled Chicken with Roasted Vegetables recipe is a fantastic option for a quick and easy weeknight dinner. With just a few simple steps, you can create a flavorful and satisfying meal that the whole family will enjoy. Whether you're a busy parent or simply looking for a fuss-free dinner idea, this recipe is sure to become a staple in your weeknight meal rotation.