I promise easy and easy you shall get. And the flavor of these marinated chicken breasts and veggies is fantastic!
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.
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.
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.
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? 😉
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?
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.
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Easy Marinated Chicken Breasts You Need To Try
- 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
- 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.
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