Lemon Herb Chicken & Vegetables


Lemon Herb Chicken & Vegetables a quick, easy, tasty & inexpensive midweek meal. This is a simple way to jazz up some chicken tenderloins and after about 1 minute preparation and 1/2 an hour marinating time just put in the oven and let it do it’s thing.

For this meal I used potato & sweet potato wedges, drizzled them with a little bit of olive oil and baked in the oven for 30 minutes, I put the chicken in for the last 15 minutes.  I steamed the broccoli and cauliflower and for the kale chips I just drizzled with olive oil and salted them and put them in the oven with the potatoes and chicken for the last 10 minutes.  Of course you should use whatever veggies you like.  The recipe below is just for the lemon herb chicken.

It’s a really easy, healthy “winner, winner chicken dinner”!

Lemon Herb Chicken


  • 1/4 C olive oil
  • juice & zest of 1 lemon
  • 1 sprig rosemary (finely chopped)
  • 3 - 4 sprigs thyme, leaves only
  • 5 - 6 basil leaves, finely chopped
  • 1 - 2 sprigs oregano, finely chopped
  • (I used these particular herbs as that is what is in the garden but you could use any green herbs you like)
  • 500 g chicken tenderloins (could also use sliced chicken breasts)


  1. Mix oil, lemon and herbs together to make a marinade
  2. Put chicken in a dish and pour over marinade making sure all the chicken is coated.
  3. Cover and refrigerate for at least 1/2 hour - (over night is also good or if you don't have time to marinate is doesn't matter it just tastes better the longer you leave it).
  4. Preheat grill to 250 degrees & line a grill tray
  5. Grill for 7 - 10 minutes (until cooked through)
  6. If you are baking veggies you can just put in for the last 15 minutes of the cooking time

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