Grilled Tuscan Lemon Chicken and Vegetables
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This simple recipe for Grilled Tuscan Lemon Chicken and Vegetables is a favorite easy and healthy midweek dinner all year long. Change up the vegetables depending on what is in season, and serve alongside bread, quinoa, or rice and a simple side salad!
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Why I Love This Chicken Recipe
I love this recipe for Grilled Tuscan Lemon Chicken and Vegetables, even during the winter months. In fact, when January comes around, I’m craving everything citrus I can find.
This Grilled Lemon Chicken perfectly fits the bill. I use either my cast-iron stovetop grill or my Cuisinart Griddler (affiliate link) for indoor grilling. That Griddler is one of my favorite kitchen tools! A gift from my parents, it’s in constant use at my house.
Grilled Tuscan Lemon Chicken Key Ingredients
- Chicken: Look for boneless skinless chicken breasts or thighs
- Marinade: Olive oil, lemon juice and lemon zest, garlic cloves, fresh rosemary and fresh thyme leaves
- Vegetables: Mushrooms (such as button mushrooms) and green onions or scallions.
- Lemon slices
How to Make Grilled Lemon Chicken
This is an easy recipe that grills in minutes, whether you’re using an outdoor grill or an indoor grill pan. The complete steps are in the recipe card below, but here is a quick overview:
- Season chicken with salt and black pepper.
- Whisk the marinade ingredients. Then marinate the chicken and vegetables for 20 minutes to overnight.
- Grill the chicken and vegetables.
Why you should marinate meat
While marinating your grilled meats and veggies might take some time and planning, the health benefits are worth the extra time. WebMD says the following are four ways marinades become magic in your kitchen.
1. Marinades add flavor. The acid ingredient, as well as herbs, spices, and flavored oils (such as sesame oil, mustard, honey, soy sauce, citrus zest, ketchup, and molasses), add zest to your meat.
2. They add moisture. A small amount of oil in a marinade can help moisten the meat. Other ingredients that add moisture include buttermilk, yogurt, and coconut milk.
3. They help tenderize. Acidic ingredients in marinades can help tenderize the proteins on the surface of the meat. But dairy products — like buttermilk and yogurt — are the only ingredients that seem to tenderize meat all the way through while keeping its texture mostly the same (not mushy).
4. They reduce the production of potentially cancer-causing compounds in grilled meat. Marinating meats before grilling them may reduce the amount of heterocyclic amines (HCAs) that can form on meat exposed to high cooking temperatures.
Serving Suggestions
This grilled lemon chicken recipe is delicious with roasted or grilled vegetables. Or with any salad, be it a green salad, pasta salad, or potato salad.
Enhance this dish with our vibrant Easy Chimichurri sauce.
Frequently Asked Questions
Any vegetable suitable for grilling would work here – just make sure when you’re preparing them to try to keep everything the same size so they cook evenly, but to chop tougher vegetables that take longer to cook into smaller pieces.
If you have any leftovers, the chicken and the vegetables are great tossed with any type of rice or grain to make a delicious salad for lunch. You could even make extra for your lunch the next day.
You Might Also Enjoy
- Greek Chicken Skillet Recipe with Vegetables
- Lemon Herb Marinade for Chicken Thighs
- Easy One Pan Chicken and Rice with Zucchini
- Greek Chicken with Lemon and Orzo
- Seared Greek Chicken with Cucumber Salad
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Tuscan Grilled Lemon Chicken with Vegetables
Ingredients
- 4 boneless skinless chicken breasts
- kosher salt and pepper to taste
- 8 ounces button mushrooms halved
- 1 bunch green onions
- 1 lemon thickly sliced
Marinade
- 1/4 cup olive oil
- 2 lemons juiced and zested (2 teaspoons zest, 1/3 cup lemon juice)
- 2 garlic cloves minced
- 1 tablespoons fresh rosemary minced
- 3-4 fresh thyme sprigs
Instructions
- Season both sides of the chicken breasts with salt and pepper to taste.
For the Marinade
- Combine the olive oil, lemon zest, juice, garlic, rosemary, and thyme in a small measuring cup. Reserve 1/4 cup of the marinade to baste while grilling. Place the chicken, mushrooms, green onions and lemon slices in a glass dish, pour the lemon marinade over the chicken and veggies, turning to coat both sides. Cover the dish with plastic wrap and refrigerate for at least 20 minutes, or up to overnight.
Grilling
- Preheat the grill to a medium-high heat. Place the chicken breasts on the grill. (The veggies will be added during the last 10 minutes of cooking). Cook for 12 to 15 minutes, until the underside of the chicken breast is golden brown; baste as it grills. Turn the chicken breasts over, baste with reserved marinade, and continue to cook another 12 to 15 minutes, or until the chicken is thoroughly cooked to an internal temperature of 165℉.
- During the last 10 minutes of cooking, place the mushrooms, green onions and lemon halves on the grill, cut side down.
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.