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Published May 21, 2016 | Last Updated October 6, 2022 By Barbara Bianchi 10 Comments

Easy Marinated Chicken Breasts You Need To Try

Jump to Recipe - Print Recipe

I promise easy and easy you shall get. And the flavor of these marinated chicken breasts and veggies is fantastic!

Easy Marinated Chicken Breasts

When you want something healthy with tons of flavor for dinner but don’t have time to fuss, this nutritious paleo and gluten free meal comes together in a flash: easy marinated chicken breasts.

Pro tip

The secret?

An hour before you’re ready to cook, marinate the chicken breasts. The flavor of the spices and lemon juice will get infused into the meat. Don’t skip this step. It’s so worth your time.

Then when you’re ready to cook, the chicken and vegetables come together in just thirty minutes.

chicken breasts on a broiler pan

Instructions

First, in a small bowl, you’re going to prepare your spice rub: pressed garlic cloves, oregano, marjoram, rosemary, basil, and salt.

Next, place the uncooked chicken in a large casserole dish and pour lemon juice over the chicken. Drizzle with olive oil.

Then rub the spices into the meat on both sides. pressing gently so the seasoning adheres well to the chicken. Cover and place in the fridge for one hour.

Okay, ready to start cooking? Broiling chicken parts is so much quicker than roasting a whole chicken. You’ll be in and out of the kitchen in 30 minutes.

Preheat your broiler. Then place the meat on a broiling pan that allows drippings to drain away from the chicken. 

Since ranges vary in their intensity, just know that your chicken should be about 6-8 inches from the flame.

Broil bone side up first for fifteen minutes. This will prevent the skin from getting soggy.

Then flip them over and broil skin side up for about 10 minutes until the skin is golden and crispy.

You’ll know the meat is done when the juices run clear when pricked deeply with a fork.

vegetables in a cast iron pan

While your chicken is broiling, heat oil and butter in a skillet. (If you’re dairy-free, eliminate the butter or use a dairy-free butter substitute like Earth Balance.)

I like to use avocado oil because it has a high smoking point. Keep the flame on medium and toss zucchini in your skillet searing it quickly.

Next, add garlic and sprinkle with sage. Stir. Then add tomatoes and salt. Stir and cook for another 4-5 minutes. The juices will start to be released from the tomatoes.

Now you can turn off the flame. Throw in fresh chopped basil for another layer of flavor. Add lemon zest and a splash of lemon juice.

Finally, toss in some olives to finish off this scrumptious medley.

Are you getting hungry yet? 😉

close up of finished meal with veggies

Here’s one more look at this delicious meal. Crispy, juicy chicken and a zucchini and tomato toss tied together with a refreshing hint of lemon.

I honestly couldn’t get over how much everyone loved this dinner. The kids even wolfed down the vegetables. But who wouldn’t? Everything tasted so fresh and flavorful, and just look at all the gorgeous colors. 

Mouths full and nodding with approval, my kids exclaimed, “It’s good, Mom. It’s good!” We all love to hear that, right?

finished meal on a plate

Really, there’s so much to love about this meal. Chicken is a great source of protein and the combination of zucchini, tomatoes, and olives has so much variety and deliciousness. 

I can’t wait to make this again when my zucchinis are ready to harvest from my garden. It’s so good.

Enjoy, friends! Hope you are having a happy and healthy week!

More chicken recipes 

Chicken And Peppers: this is my secret family recipe.

Keto Chicken Piccata: buttery and lemony chicken you’ll love.

Chicken And Turkey recipes: here you’ll find all my chicken and turkey recipes.

Want to save this easy recipe? Pin It!

Best marinated chicken Easy Chicken recipe | nutritious vegetables | Kids love this meal | paleo recipe | gluten free recipe |

 

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5 from 1 vote

Easy Marinated Chicken Breasts You Need To Try

When you want something healthy with tons of flavor for dinner but don’t have time to fuss, this nutritious paleo and gluten free meal comes together in a flash.
Course Dinner
Cuisine American
Keyword marinated chicken, split chicken breasts
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 493kcal
Author Barbara Bianchi

Ingredients

  • 4 bone-in split chicken breasts with the skin
  • For Marinade:
  • 2 cloves garlic pressed
  • 1/4 teaspoon oregano
  • 1/4 teaspoon marjoram
  • 1/4 teaspoon rosemary
  • 1/4 teaspoon basil
  • 1 teaspoon salt
  • 1/4 cup lemon juice
  • 1 tablespoon extra virgin olive oil
  • For zucchini and tomatoes:
  • 3 tablespoon avocado oil divided
  • 1 tablespoon butter *see note for dairy-free option
  • 1 1/2 pounds zucchini quartered lengthwise and cut into half inch chunks
  • 2 cloves garlic minced
  • 1/4 teaspoon sage
  • 1 pint grape tomatoes cut into halves
  • 20 Kalamata olives
  • 1 tablespoon fresh basil chopped
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • 2 tablespoons extra-virgin olive oil
  • salt and pepper to taste

Instructions

  • Marinate chicken: Rinse chicken breasts under cold water. Pat dry with paper towels and place chicken in a shallow baking dish.
  • Combine garlic, oregano, marjoram, rosemary, basil, and salt in a small bowl. Pour lemon juice over the chicken. Drizzle with olive oil. Then rub the herb mixture onto each piece. Cover and place in the refrigerator to marinate for one hour.
  • Broil chicken: Transfer chicken onto a broiling pan bone side up. Discard marinade.
  • Broil for 15 minutes. Turn over and broil for 10 more minutes until crisp and golden.
  • The meat is done when the juices run clear when pricked deeply with a fork.
  • For zucchini and tomatoes: Heat oil and butter over a medium heat in a large skillet. Add zucchini and cook for about 5 minutes. Stir occasionally.
  • Add garlic and sage. Stir.
  • Next add tomatoes, sprinkle with salt and cook another 4 minutes.
  • Remove from the heat and add olives, basil, lemon zest, lemon juice and 2 tablespoons of extra-virgin olive oil.
  • Season with salt and pepper to taste.
  • Serve with broiled chicken breasts.

Notes

An hour before you’re ready to cook, marinate the chicken breasts. The flavor of the spices and lemon juice will get infused into the meat. Don’t skip this step. It's so worth your time. Then when you're ready to cook, the chicken and vegetables come together in just thirty minutes.
When you're ready to cook, place the meat on a broiling pan that allows drippings to drain away from the chicken. 
Since ranges vary in their intensity, just know that your chicken should be about 6-8 inches from the flame.
Broil your chicken bone side up first. This will prevent the skin from getting soggy.
Then flip them over and broil skin side up for about 10 minutes until the skin is golden and crispy. You'll know the meat is done when the juices run clear when pricked deeply with a fork.
If you’re dairy-free, eliminate the butter or use a dairy-free butter substitute like Earth Balance.
No avocado oil? No problem. You can use extra-virgin olive oil or any oil you prefer. You don’t need to have a high flame. Just keep the flame on medium and make sure the oil doesn’t start to smoke.
Leftovers will keep in an airtight container in the fridge for 4-5 days.

Nutrition

Calories: 493kcal | Carbohydrates: 12.2g
did you make this recipe? We want to see! Take a pic, and tag @glutenfreehomestead on Instagram.

Nutrition-Label-Embed--easy marinated chicken breasts

  • About the Author
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About Barbara Bianchi

Barbara loves to bring fun into the kitchen and healthy food to the table. She also enjoys drinking coffee, eating a little chocolate, reading a good novel, going for walks and spending time with her family and friends.
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  • High-Protein Smoothie With Strawberries - July 15, 2022
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Filed Under: Chicken And Turkey Recipes, Dinner, Egg free, LOW CARB, Nut free, Paleo, Recipe, Recipes with dairy-free option, Vegetables & Salads

Reader Interactions

Comments

  1. Emily @ Recipes to Nourish says

    May 22, 2016 at 11:05 pm

    This sounds delicious! Love all of those beautiful veggies and olives next to it too.

    Reply
    • Barbara says

      May 24, 2016 at 1:41 pm

      Thanks, Emily! I was going to call this dish Easy Marinated Chicken Breasts with Zucchini and Tomatoes You Need to Try, but it was a little too long. Don’t you think? Ha ha The chicken’s and veggie’s flavors really do go so well together and best of all the kids ate all their vegetables. 🙂

      Reply
  2. Michelle | A Dish of Daily Life says

    May 23, 2016 at 12:07 pm

    This looks absolutely delicious! Definitely trying it and I’m sharing it on my FB page later today! 🙂

    Reply
    • Barbara says

      May 24, 2016 at 1:44 pm

      Thanks so much, Michelle. Have a great week.

      Reply
  3. Raia says

    May 25, 2016 at 4:07 pm

    Yep, now I’m really hungry! Thanks for sharing this at Savoring Saturdays, Barbara!

    Reply
    • Barbara says

      May 30, 2016 at 11:49 pm

      Yay, mission accomplished. 🙂

      Reply
  4. GiGi Eats says

    May 27, 2016 at 1:46 pm

    Oh my jeeze, YES I DO need to try this!!

    Reply
    • Barbara says

      May 31, 2016 at 12:03 am

      Aw, thanks Gigi. I think you will adore this meal. 🙂

      Reply

Trackbacks

  1. Broiled Chicken Breasts (Gluten Free, Low Carb)- Gluten Free Homestead says:
    January 12, 2021 at 12:55 am

    […] Easy Marinated Chicken Breasts You Need To Try – Bone-in chicken breasts served with a combination of zucchini, tomatoes, and olives has so much variety and deliciousness. Yum. […]

    Reply
  2. Garlicky Chicken Over Spaghetti Squash - Gluten Free Homestead says:
    March 18, 2021 at 10:38 pm

    […] Easy marinated chicken breasts – When you want something healthy with tons of flavor for dinner but don’t have time to fuss, this nutritious paleo and gluten free meal comes together in a flash: easy marinated chicken breasts. […]

    Reply

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