Dinner

Grilled Chicken Breast with Roasted Vegetables Recipe

ByMaya bella December 5, 2025December 5, 2025

Introduction

This grilled chicken breast with roasted vegetables is a perfect weeknight dinner that’s both healthy and full of flavor. The smoky, juicy chicken pairs beautifully with sweet and savory roasted veggies for a satisfying meal.

The dish is served on a white rectangular plate placed on a white marbled surface, showing three pieces of grilled chicken breast with golden brown grill marks arranged in the upper middle, topped with a sprig of rosemary. To the left, there are golden roasted potato chunks with a slightly crispy texture. Below the chicken slices, there are three long thin grilled zucchini halves with clear grill lines, and to the right of the zucchini, two grilled eggplant slices with dark grill marks and a tender texture. In the front lower left corner of the plate, two bright red cherry tomato halves are placed, all lightly sprinkled with green herbs. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 boneless, skinless chicken breasts
1 red bell pepper
1 zucchini
1 yellow squash
1 red onion
2 tbsp olive oil
2 cloves garlic, minced
1 tsp dried herbs (like rosemary or thyme)
Salt and pepper to taste

Instructions

Step 1: Preheat your grill to medium-high heat. If using an oven, preheat to 425°F (220°C).
Step 2: Cut the red bell pepper, zucchini, yellow squash, and red onion into 1-inch chunks.
Step 3: In a bowl, toss the vegetables with 1 tablespoon of olive oil, minced garlic, half of the dried herbs, and a pinch of salt and pepper until well coated.
Step 4: Spread the vegetables in a single layer on a baking sheet and roast in the oven for 20-25 minutes, stirring halfway through.
Step 5: While the vegetables roast, brush the chicken breasts with the remaining olive oil. Sprinkle with the rest of the dried herbs, salt, and pepper.
Step 6: Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C).
Step 7: Let the chicken rest for a few minutes after grilling to retain its juices.
Step 8: Serve the grilled chicken breasts alongside the roasted vegetables and enjoy.

Tips & Variations

For extra flavor, marinate the chicken in olive oil, garlic, and herbs for 30 minutes before grilling.
Try adding other vegetables like cherry tomatoes or asparagus for variety.
If you don’t have a grill, use a grill pan or bake the chicken in the oven alongside the vegetables.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the chicken moist and vegetables tender.

How to Serve

The dish is arranged on a white rectangular plate with four main parts. At the top left, golden brown roasted potato pieces form the first part. Next to them, moving right, there are three grilled chicken breast pieces with light browned marks, topped with a sprig of green rosemary. Below the chicken, two long, thin slices of grilled zucchini show green edges and charred black lines across the yellowish inner flesh. To the right of the zucchini, two grilled eggplant slices have a shiny dark brown skin with dark grill marks and a light brown inner texture. At the bottom left corner of the plate, two bright red tomato halves add a fresh touch. The entire plate is lightly sprinkled with dried herbs. The dish is set on a white marbled surface with some cutlery in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables instead of fresh?

Fresh vegetables work best for roasting to get that perfect texture and flavor, but you can use frozen if needed. Just make sure to thaw and pat them dry before roasting to avoid excess moisture.

How can I tell when the chicken is fully cooked?

The safest way is to check the internal temperature with a meat thermometer. The chicken should reach 165°F (74°C) to be fully cooked and safe to eat.