Whole30 Lemon Herb Grilled Chicken with Roasted Vegetables

This Whole30-compliant dish features succulent grilled chicken marinated in a zesty lemon-herb mixture, paired with a colorful medley of roasted seasonal vegetables. The bright flavors of lemon and fresh herbs elevate the savory notes of the chicken, while the roasted vegetables provide a satisfying texture and natural sweetness, making this recipe a balanced and appealing option for your meal plan.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 lemons (zested and juiced)
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 2 teaspoons fresh thyme, chopped
• 2 teaspoons fresh rosemary, chopped
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 2 cups broccoli florets
• 1 cup bell peppers, sliced
• 1 cup zucchini, sliced
• 1 cup cherry tomatoes
• 1 tablespoon balsamic vinegar (optional, check Whole30 compliance)

Instructions:

1. In a bowl, whisk together lemon juice, lemon zest, minced garlic, olive oil, fresh thyme, fresh rosemary, sea salt, and black pepper to create the marinade.
2. Place the chicken breasts in a resealable bag or a shallow dish and pour the marinade over the chicken. Seal or cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for more flavor.
3. Preheat the grill to medium-high heat.
4. While the chicken is marinating, preheat the oven to 425°F (220°C).
5. On a large baking sheet, toss the broccoli, bell peppers, zucchini, and cherry tomatoes with olive oil, sea salt, and black pepper. Spread in an even layer.
6. Roast the vegetables in the oven for 20-25 minutes, or until tender and slightly caramelized.
7. Remove the chicken from the marinade and grill for 6-7 minutes on each side, or until cooked through and the internal temperature reaches 165°F (75°C).
8. Serve the grilled chicken alongside the roasted vegetables, drizzling with balsamic vinegar if desired.