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Herb Marinated Chicken Breasts
with vegetable kebabs

Active: 30 min Total: 50 min

You can cook this entire meal of chicken and vegetables on the grill, but the oven will work just as well. We love the balance of the lightly charred meat and vegetables with a tart mint vinaigrette that is drizzled over everything at the end of cooking.

Tags

Ingredients

Servings:
4
Metric
Vegetable Kebabs (or saute):
  • Skewers for grilling (opt) - 8
  • Bell peppers, red - 1, cubed
  • Zucchini - 1 lb, cubed
  • Mushrooms, any whole button - 8 oz
  • Lemon-Mint Vinaigrette (ingredients listed separately) - ~1/3 cup
Marinated Chicken Breasts:
  • Chicken breasts, boneless and skinless - 1 lb
  • Lemon-Mint Vinaigrette (ingredients listed separately) - ~1/3 cup
Lemon-Mint Vinaigrette (for dressing and marinade):
  • Mint, fresh - 1 Tbsp, finely chopped
  • Garlic - 2 cloves, chopped
  • Vinegar, red or white wine - 3 Tbsp
  • Lemon juice - 2 tsp
  • Cumin - 1/2 tsp
  • Oil, olive - 6 Tbsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Skewers - If using wooden skewers, soak them in water first (this will prevent them from burning).
  2. Make lemon-mint vinaigrette - Chop mint and garlic together. Combine mint, garlic, vinegar, lemon juice and cumin. Add olive oil while whisking. (Can be done up to 5 days ahead)
  3. Marinate chicken - Slice chicken breasts in half. Combine chicken with half the lemon-mint vinaigrette (reserve the remaining half for dressing). Marinate for at least 20 minutes and up to a day. (Can be done 1 day ahead)
  4. Bell peppers / Zucchini - Slice into even cubes. If using skewers, make the cubes large enough that you can easily thread them onto skewers. (Can be done up to 5 days ahead)
  5. Prep skewers - Thread bell peppers, zucchini and mushrooms (leave them whole) onto skewers.

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Make

  1. Brush kebabs with some oil and season with some salt and pepper.
  2. If cooking on a grill: Heat grill to 500F / 260C degrees, leaving one part of the grill with indirect heat. Brush grates with some oil. Place both skewers and chicken (discard marinade) first over direct heat to sear on all sides. Move skewers and chicken to indirect heat and cook with the lid closed, until vegetables are tender and chicken is cooked through (internal temperature 165F / 74C degrees), 8 to 10 minutes.
  3. If cooking in the oven: Heat oven to 400F / 204C. Brush a sheet pan with some oil. Place kebabs and chicken breasts on sheet pan (discard marinade). Roast in oven until vegetables are tender and chicken is cooked through (internal temperature 165F / 74C degrees), 13 to 17 minutes.
  4. Slice chicken and serve with kebabs on the side. Serve remaining half of the lemon-mint vinaigrette over both the chicken and vegetables. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (37)
Gluten-free (2)
Paleo (10)
Vegetarian (4)

21 reviews

The yogurt dressing was FANTASTIC

By: Gloria
Posted: Mar 05, 2018
Diet: Gluten-free
0 Helpful

The whole family LOVED it. Will make 1.5 times the dressing next time.

By: Kristen
Posted: Feb 26, 2018
Diet: Paleo
0 Helpful

didn't totally follow the recipe, but what we did came out well!

By: Brooke
Posted: Sep 10, 2017
Diet: Original
0 Helpful

Added chicken to round the meal out. Yogurt dressing was fantastic, and veggies were great too.

By: Shawn
Posted: Sep 01, 2017
Diet: Original
0 Helpful

Subbed quinoa. Delicious!

By: Sara
Posted: Sep 01, 2017
Diet: Original
0 Helpful

Outstanding. Simply outstanding.

By: Kate
Posted: Aug 29, 2017
Diet: Paleo
0 Helpful