15-Minute Marinated Chicken

15-Minute Marinated Chicken



  • For the veggies :

    2 small or 1 large zucchini, cut into spears

    2 small or 1 large yellow squash, cut into spears

    1 large purple onion, cut into half-circles

    1 large bunch asparagus (trim tough ends away and then cut the remainder into spears)

    12-16 ounces white or portobello mushrooms, cut into thick slices

    2-3 tablespoons olive oil

    1 teaspoon black pepper

    1 teaspoon salt

    1/2 teaspoon garlic powder

    1/2 teaspoon dried thyme

    For the chicken :

    1/3 cup lemon juice plus 2 teaspoons lemon zest

    1/4 cup olive oil

    1 tablespoon Dijon mustard

    1 tablespoon water

    4 cloves garlic, finely chopped

    1 1/2 teaspoons dried rosemary or 1 teaspoon fresh rosemary, chopped

    1/2 teaspoon salt

    1/2 teaspoon ground black pepper

    4-5 boneless, skinless chicken breasts

Total Time
30 min


For the veggies: After washing and chopping veggies, spread veggies onto two baking sheets. Dry excess water with paper towels or a clean dish towel.

Drizzle veggies with olive oil to lightly coat. Add black pepper, salt, garlic powder, and thyme. Toss to coat.

Roast at 425 for 13-16 minutes, turning broiler on at the end if necessary to crisp the veggies.

For the chicken: In a large bowl, whisk all of the ingredients together. Reserve 1/4 cup of the marinade in a small bowl for basting chicken later.

Pound each chicken piece to a roughly even thickness. Add chicken to the large marinade bowl, cover, and marinate for at least 2 hours, if possible, or as long as 12 hours. Grill on medium heat for 3-4 minutes on each side, or until done.

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Nutrition Facts

Amount Per Serving
Calories 120 Calories from Fat 40
% Daily Value *
Total Fat 4.5g 7%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 50mg 17%
Sodium 110mg 5%
Potassium 360mg 10%
Total Carbohydrate 3g 1%
Dietary Fiber less than 1g 3%
Sugars less than 1g
Protein 18g
Vitamin A 2%
Vitamin C 8%
Calcium 4%
Iron 4%


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