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Grilled Lemon Herb Chicken with Steamed Veggies Recipe

A bright, citrusy vegan “chicken” dish grilled with herbs and served with tender steamed vegetables for a fresh, wholesome meal.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Vegan “Chicken”:
  • Vegan chicken fillets soy or seitan-based – 200 g
  • Olive oil – 1 tbsp
  • Lemon juice – 2 tbsp
  • Garlic – 2 cloves minced
  • Dried oregano – ½ tsp
  • Dried thyme – ½ tsp
  • Salt – ½ tsp
  • Black pepper – ¼ tsp
For the Steamed Veggies:
  • Broccoli – 1 cup florets
  • Carrots – 1 cup sliced
  • Zucchini – ½ cup chopped
  • Salt – pinch
  • Olive oil – 1 tsp optional
For Garnish:
  • Lemon zest – pinch
  • Fresh parsley – 1 tbsp chopped

Method
 

  1. In a bowl, whisk olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper.
  2. Add vegan chicken fillets and coat them evenly in the marinade.
  3. Let them rest for 10 minutes to soak up all that lemony magic.
  4. Heat a grill pan over medium flame and drizzle a little oil.
  5. Place the marinated fillets on the grill and cook for 4–5 minutes per side until golden.
  6. Meanwhile, steam broccoli, carrots, and zucchini until just tender but still crisp.
  7. Plate the grilled “chicken” and top it with lemon zest and parsley.
  8. Serve with the steamed veggies on the side.
  9. Drizzle a little olive oil on the veggies for that glossy finish.
  10. Enjoy your plant-powered meal that looks as good as it tastes.

Notes

Nutritional Values (Per Serving)

  • Calories: 320
  • Total Fat: 12 g
  • Saturated Fat: 2 g
  • Carbohydrates: 25 g
  • Fiber: 6 g
  • Protein: 25 g

Vitamins and Minerals (Per Serving)

  • Vitamin C: 45%
  • Iron: 18%
  • Vitamin A: 25%
  • Magnesium: 12%
  • Calcium: 8%

Additional Notes / Tips

  • Add chili flakes to the marinade if you like a spicy twist.
  • Steam your veggies lightly—they should stay vibrant, not lifeless.
  • You can air-fry the vegan “chicken” for a crispier texture.
  • Swap veggies based on the season—cauliflower, beans, or bell peppers work great.
  • Leftovers make a fabulous filling for wraps or sandwiches.