Name: Grilled Garlic Herb Chicken and Veggies
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1.5–2 pounds boneless skinless chicken breasts, thick pieces sliced in half horizontally; 2 medium zucchini, sliced into 1/2-inch rounds or half-moons; 1 red bell pepper, cut into thick strips; 1 yellow bell pepper, cut into thick strips; 1 small red onion, cut into wedges; 1 cup cherry or grape tomatoes, left whole; 8 ounces cremini or button mushrooms, halved; 1/3 cup olive oil; 3 tablespoons lemon juice; 4 cloves garlic, finely minced or grated; 2 teaspoons dried Italian seasoning; 1 teaspoon dried parsley or 2 tablespoons fresh chopped parsley; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1/2 teaspoon smoked paprika or sweet paprika; 1/4 teaspoon red pepper flakes; extra chopped fresh parsley or basil, for garnish; lemon wedges, for serving; extra drizzle of olive oil over finished dish

Grilled Garlic Herb Chicken and Veggies hits that perfect spot between juicy, smoky, and fresh, with a big punch of garlic and herbs in every bite. It works for busy weeknights, casual cookouts, and meal prep, all in about 35 to 40 minutes. I have cooked some version of this recipe for so many summers that my grill probably smells like garlic year-round.

Why Grilled Garlic Herb Chicken and Veggies Is Worth It

This recipe gives you a full meal on one grill: protein, veggies, and tons of flavor in one go. You mix a simple garlic herb marinade, toss everything in it, and the grill does the rest.

The chicken turns out juicy with a light char, and the veggies stay crisp-tender with caramelized edges. Cleanup stays easy, and you skip heating up the kitchen, which feels like a win on hot nights.

“This Grilled Garlic Herb Chicken and Veggies tastes like a restaurant meal off your backyard grill, and my family requests it weekly. ★★★★★”

Ingredients You Need

Chicken

1.5 to 2 pounds boneless skinless chicken breasts
- Slice thick breasts in half horizontally so they cook evenly.
- You can use boneless skinless chicken thighs if you prefer richer flavor and more forgiveness on the grill.

Veggies

Pick 3 to 4 types for color and texture variety.

2 medium zucchini, sliced into 1/2 inch rounds or half-moons
1 red bell pepper, cut into thick strips
1 yellow bell pepper, cut into thick strips
1 small red onion, cut into wedges
1 cup cherry or grape tomatoes, left whole
8 ounces cremini or button mushrooms, halved

You can swap in asparagus, green beans, or small broccoli florets. Keep pieces similar in size so everything cooks at the same pace.

Garlic Herb Marinade

This marinade doubles as a basting sauce.

1/3 cup olive oil
- Use extra virgin for stronger flavor or light olive oil for a milder taste.
3 tablespoons lemon juice (fresh squeezed tastes best, bottled works in a pinch)
4 large garlic cloves, finely minced or grated
2 teaspoons dried Italian seasoning
- Or mix 1 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/2 teaspoon dried thyme.
1 teaspoon dried parsley or 2 tablespoons fresh chopped parsley
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika or sweet paprika
1/4 teaspoon red pepper flakes (optional, for a little heat)

Finishing Touches

Extra chopped fresh parsley or basil for garnish
Lemon wedges for serving
Optional: a drizzle of good olive oil over the finished dish for shine and richness

Pantry Shortcuts & Brand Notes

Use jarred minced garlic if you need speed, though fresh garlic gives stronger flavor.
Italian seasoning blends from McCormick, Simply Organic, or store brands all work well.
If you keep a garlic herb seasoning blend on hand, use 2 to 3 teaspoons in place of the dried herbs and some of the salt.

Equipment List

Gas or charcoal grill
Grill tongs
Large mixing bowl
Small bowl or measuring cup for marinade
Whisk or fork
Grill basket or grill pan for veggies (highly recommended so nothing falls through the grates)
Instant read thermometer for checking chicken doneness
Large tray or sheet pan to carry food to and from the grill

Quick Tips & substitutions

Slice chicken breasts to an even thickness so they cook at the same rate.
Pat chicken dry before marinating so the marinade sticks better.
Marinate chicken at least 20 minutes, up to 8 hours in the fridge, for deeper garlic herb flavor.
Toss veggies in the marinade right before grilling so they do not get soggy.
Use chicken thighs if you want extra juicy meat and a little more forgiveness on cooking time.
Swap zucchini with asparagus, green beans, or yellow squash if that fits what you have.
Use avocado oil instead of olive oil if you cook on a very hot grill, since it has a higher smoke point.
Skip red pepper flakes if kids do not like heat, or add more if you want a spicy kick.
Use metal skewers or soaked wooden skewers if you do not have a grill basket, and thread veggies on them.
Grill on medium to medium-high heat so the outside chars nicely while the inside cooks through.

How to Make Grilled Garlic Herb Chicken and Veggies

Mix the Garlic Herb Marinade

Add olive oil, lemon juice, minced garlic, Italian seasoning, parsley, salt, pepper, paprika, and red pepper flakes to a small bowl.
Whisk until the mixture looks emulsified and the herbs distribute evenly.
Taste a small drop and adjust salt or lemon to your liking.

Prep the Chicken

Trim any excess fat from the chicken breasts.
Slice thick breasts in half horizontally to create thinner cutlets, about 1/2 to 3/4 inch thick.
Pat the chicken dry with paper towels.
Place the chicken in a large bowl or zip top bag and pour in about half of the marinade.
Toss or massage the bag so the chicken coats evenly, then cover and chill at least 20 minutes and up to 8 hours.

Prep the Veggies

Cut zucchini, peppers, onion, and mushrooms into similar sized pieces so they cook evenly.
Add all veggies to a large bowl.
Pour the remaining marinade over the veggies and toss until everything glistens and the herbs coat the surfaces.
If the veggies look dry, drizzle in another tablespoon of olive oil and toss again.

Heat the Grill

Preheat your grill to medium or medium-high heat, around 375 to 425°F.
Clean the grates with a grill brush.
Oil the grates lightly by dipping a folded paper towel in oil and rubbing it over the grates with tongs, so the chicken and veggies do not stick.

Grill the Chicken

Remove chicken from the marinade and let excess drip off back into the bowl.
Place chicken on the hot grill and close the lid.
Grill about 4 to 6 minutes on the first side, depending on thickness, until grill marks appear and the edges look opaque.
Flip the chicken and grill another 4 to 6 minutes, until an instant read thermometer reads 165°F in the thickest part.
Move cooked chicken to a clean plate, tent loosely with foil, and let it rest while you finish the veggies.

Grill the Veggies

Place a grill basket or grill pan on the grill to heat up for a couple of minutes.
Add the marinated veggies to the basket in an even layer, working in batches if needed so you do not crowd them.
Grill, stirring or shaking the basket every few minutes, for about 8 to 12 minutes total.
Cook until the veggies turn tender but still crisp, with some charred edges and blistered tomatoes.
Taste one piece and add a pinch of salt at the end if needed.

Bring It All Together

Slice the rested chicken against the grain into strips or leave the pieces whole.
Arrange the grilled veggies on a large platter and place the chicken on top or alongside.
Squeeze fresh lemon over everything, sprinkle with chopped parsley or basil, and drizzle a tiny bit of olive oil if you like extra richness.
Serve hot while the veggies still taste crisp and the chicken stays juicy.

Recipe Variations

Gluten free: Use gluten free Italian seasoning and check that any store bought seasoning blends do not contain hidden gluten.
Dairy free: The base recipe already stays dairy free, so you do not need changes unless you add cheese.
Low carb: Focus on zucchini, peppers, and mushrooms, and skip starchy veggies like potatoes or corn.
Extra protein: Add chicken sausage links to the grill and slice them over the veggies.
Extra herbs: Toss in fresh rosemary or thyme with the marinade for a stronger herbal flavor.
Citrus twist: Swap half the lemon juice with orange juice for a slightly sweeter marinade.
Spicy version: Add more red pepper flakes or a spoon of your favorite hot sauce to the marinade.
Vegan: Replace chicken with extra firm tofu or tempeh, press it dry, and marinate it the same way, then grill gently so it does not stick.

Ways to Serve Grilled Garlic Herb Chicken and Veggies

Serve over fluffy white rice, brown rice, or quinoa.
Spoon everything into warm pita or tortillas with a little hummus.
Add on top of a big green salad with romaine, cucumbers, and a light vinaigrette.
Pair with mashed potatoes or roasted baby potatoes for a heartier plate.
Serve with garlic bread or toasted baguette slices to soak up the juices.
Pack leftovers into meal prep containers with a simple grain for easy lunches.

Storage Success

Let the grilled garlic herb chicken and veggies cool to room temperature, then store them in airtight containers in the fridge for up to 3 to 4 days. Keep chicken and veggies in separate containers if you want to reheat them at different times. Reheat gently in a skillet over medium heat with a splash of water or broth so the chicken stays juicy and the veggies do not dry out. You can also enjoy leftovers cold over salad, which works especially well on hot days when you avoid turning on any heat at all.