Go Back
+ servings

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


  • 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.


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.


Calories: 493kcal | Carbohydrates: 12.2g