Lemon-Garlic Grilled Chicken with Roasted Mediterranean Vegetables

This high-protein dinner pairs charred, garlicky grilled chicken breast with a vibrant medley of roasted Mediterranean vegetables, all brightened with fresh lemon juice. The chicken is marinated in a simple blend of crushed garlic, smoked paprika, dried oregano, olive oil and lemon, then grilled until juicy and lightly charred on the outside while staying tender inside. Meanwhile, zucchini, bell peppers and cherry tomatoes roast in the oven until caramelized and sweet, creating a colorful, nutrient-dense side that balances the smoky, savory chicken. Perfect for anyone following a high-protein diet, this meal delivers lean, muscle-supporting protein from the chicken breast while the roasted vegetables provide fiber, vitamins and antioxidants without excess carbohydrates. It's an ideal choice for athletes, those managing weight, or anyone wanting a satisfying, flavorful dinner that keeps them full without weighing them down. The dish comes together in under an hour, making it a practical weeknight option that doesn't sacrifice flavor for convenience. Serve it as is for a low-carb, high-protein meal, or add a scoop of quinoa or a side of crusty bread for those needing extra carbohydrates. Leftovers keep well in the fridge for a few days, making this recipe great for meal prep too.

Ingredients

• 4 pieceboneless skinless chicken breasts, about 6 oz each
• 5 clovegarlic cloves, crushed, divided
• 2 tspsmoked paprika
• 2 tspdried oregano
• 4 tbspolive oil, divided
• 2 wholelemon, one juiced, one cut into wedges
• 1.5 tspsalt, divided
• 1 tspblack pepper, divided
• 2 wholezucchini, sliced into half-moons
• 2 wholebell peppers, seeded and cut into chunks
• 2 cupcherry tomatoes
• 1 wholered onion, cut into wedges
• 2 tbspfresh parsley, chopped, for garnish

Method

1. In a mixing bowl, combine 3 crushed garlic cloves, smoked paprika, oregano, 2 tablespoons olive oil, the juice of one lemon, 1 teaspoon salt and 1/2 teaspoon black pepper. Add the chicken breasts and turn to coat thoroughly in the marinade.
2. Let the chicken marinate at room temperature for 15 minutes while you prepare the vegetables and preheat the oven to 425°F (220°C). 15:00
3. On a baking sheet, toss the zucchini, bell peppers, cherry tomatoes and red onion with the remaining 2 tablespoons olive oil, remaining 2 crushed garlic cloves, 1/2 teaspoon salt and 1/2 teaspoon black pepper until evenly coated.
4. Roast the vegetables in the preheated oven, stirring once halfway through, until tender and lightly caramelized. 25:00
5. While the vegetables roast, heat a grill pan over medium-high heat. Add the marinated chicken breasts and cook, turning occasionally with tongs, until charred on both sides and cooked through to an internal temperature of 165°F (74°C). 12:00
6. Transfer the grilled chicken to a cutting board and let it rest for 5 minutes before slicing. 5:00
7. Plate the sliced chicken alongside the roasted Mediterranean vegetables. Garnish with chopped parsley and serve with lemon wedges for squeezing over the top.