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Savour the flavours of summer with this easy, healthy and delicious Grilled Rosemary Chicken and Mediterranean Vegetables. The chicken is marinated in a fragrant blend of herbs and spices and then grilled to juicy perfection on the Traeger. Pair it with a colourful assortment of char-grilled seasonal vegetables and toss it all in a punchy vinaigrette to tie everything together. You can serve it as is or over a bed of labneh for an added layer of creaminess. It’s a healthy, fresh, low-carb and protein-packed meal that’s perfect for meal prep, busy weeknights or a weekend cookout.

Grilled Rosemary Chicken with Mediterranean Vegetables

Ingredients You Need for the Grilled Rosemary Chicken

  • Chicken Breast: I used boneless and skinless chicken breast here because that’s what I had, but for more flavour, you can use bone-in and skin-on. You can also substitute any other cut of chicken you have or like. Just note that cooking times will differ based on the part of the chicken used and their size.
  • Rosemary: For best results, use fresh rosemary. It imparts a flavour and aroma that you just can’t get from the dried stuff. If, however, you only have dried rosemary, I recommend using half the amount called for and rub it in your hands a bit before adding it to the marinade. This will help release some of the essential oils and aromas.
  • Smoked Paprika: Not all smoked paprika is created equally. Look for ones that are packed in small metal tins from Spain, such as La Chinata or La Dalia.
  • Salt & Pepper: For seasoning to taste.
  • Extra-Virgin Olive Oil: I like the flavour and colour that comes from marinating the chicken in extra-virgin olive oil. You can also substitute avocado oil.
Seasoned and marinated chicken breast with rosemary, smoked paprika, olive oil, salt and pepper

Ingredients You Need for the Punchy Vinaigrette

One of the easiest and tastiest ways to jazz up some otherwise very simple grilled vegetables is to toss them in a punchy vinaigrette. This one is super simple, very flavourful and will completely transform the vegetables into the star of the show. You need only a handful of ingredients and it comes together in no time at all.

What makes it “punchy” is the fact that it uses a ratio of 2 parts oil to 1 part acid. In this case, I like to use red wine vinegar for its tang and lemon juice for its citrusy, sour flavours. You can experiment with any kind of acid you like. Just keep the 2:1 ratio of oil to acid so that the flavours really shine through when tossed with the grilled vegetables.

  • Extra-Virgin Olive Oil
  • Red Wine Vinegar
  • Lemon Zest
  • Lemon Juice
  • Onion Powder
  • Chile Flakes
  • Dry Parsley
  • Fresh Oregano
  • Fresh Parsley
  • Salt & Pepper
Seasoned Mediterranean vegetables ready for the grill
Grilled Mediterranean Vegetables tossed in a punchy vinaigrette

Substitution Ideas

  • Dark Meat: If you’re not a fan of chicken breast, feel free to substitute chicken thighs, drumsticks, or even a whole chicken.
  • Steak: This recipe also works really well with flank steak, skirt steak, Denver steak or picanha. I prefer not to marinade more expensive cuts of beef, such as ribeye, but if that’s what you prefer, then go for it!
  • Vegetables: Use whatever vegetables you have or are in-season. Some other ideas are eggplants, okra, green beans, bok choy, radicchio, yellow squash, or jalapeño if you like it spicy!
  • Make it a Grain Bowl: If you’re living your Food Freedom and want to make this a grain bowl you can try adding some boiled farro, quinoa, or brown rice to the vegetables. The grains will absorb a lot of the vinaigrette so you may need to make extra.
  • Labneh: It’s optional, but I LOVE to serve the grilled rosemary chicken and mediterranean vegetables over a bed of creamy labneh.

Top Tips for Grilling Chicken Breast

Grilling chicken breast can be a bit tricky because it tends to dry out easily. Here are my top tips to ensure your grilled chicken breasts are juicy and flavourful:

1. Marinate or Brine

Marinating chicken adds flavour and helps keep it moist as it cooks. It can be as simple as tossing the chicken with some olive oil, fresh herbs, spices, salt and pepper. The most important ingredient in the marinade is in fact the salt, which will pull out some of the moisture present in the chicken before drawing it back in through a process of osmosis. As the salty liquids are pulled back in, they carry with them some of the flavours of the marinade.

A similar process occurs when brining chicken in a salty liquid. As the chicken soaks in the saltwater solution, it will he meat retain moisture.

The marinating time depends largely on the ingredients used. For example, a highly acidic marinade with lots of citrus or vinegar requires less time than one that has no acid. This Grilled Rosemary Chicken doesn’t have any acid in the marinade so it can sit for up to 24 hours before cooking. For best results though, aim for around 6 hours of marinating time.

2. Preheat the Grill

Preheating the grill to the correct temperature is crucial to ensure a nice sear and prevent the chicken from sticking. It’s also highly recommended to make sure your grill grates are clean. Not only for sanitary reasons, but also because it will help to ensure the chicken doesn’t stick.

  • If using a Traeger, preheat the grill to between 475F and 500F for at least 5 minutes before adding the chicken or vegetables. Traeger Grills operate with indirect heat so you need time for the grates to get hot.
  • If using a gas or charcoal grill, preheat it to a medium-high heat of between 425°F and 450F. The reason the heat should be lower on these grills is because they use direct heat.

3. Use a Thermometer and Monitor Temperature

Chicken breast is a very lean protein and can quickly dry out if overcooked past 165F. For best results, use an instant-read meat thermometer or bluetooth MEATER probe to track the internal temperature of your chicken as it cooks. To ensure a perfectly-cooked and juicy centre, grill the chicken breast to 160F, transfer it to a plate and tent it with foil, allowing the residual heat to carry over the cooking process an additional 5 degrees F.

4. Let It Rest

Allowing the chicken to rest after grilling helps the juices redistribute, making the meat more tender and juicy. Transfer the chicken breasts to a plate and cover loosely with foil. Let them rest for about 5 minutes before serving or slicing.

Grilled Rosemary Chicken with Mediterranean Vegetables

Can You Make It Ahead of Time?

One of the best parts of this Grilled Rosemary Chicken and Mediterranean Vegetables is the fact that it can also be served at room-temperature, making it an excellent choice for healthy meal prep. If preparing it ahead of time, I recommend taking it out of the fridge 15 minutes before eating so that it isn’t too cold.

If you want to reheat it, I find that the best way to do so is to steam the chicken in a steamer basket over a bit of boiling water in a saucepan. This will reintroduce some moisture into the meat and prevent the chicken from drying out.

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5 from 3 votes

Grilled Rosemary Chicken and Mediterranean Vegetables

Savour the flavours of summer with this easy, healthy and delicious Grilled Rosemary Chicken and Mediterranean Vegetables.
Prep Time: 20 minutes
Cook Time: 25 minutes
Marinating Time: 4 hours
Total Time: 4 hours 45 minutes
Servings: 4 servings


For the Vinaigrette:

  • ¼ cup extra-virgin olive oil
  • 1/8 cup red wine vinegar
  • Zest of 1 lemon
  • 1/8 cup lemon juice
  • 1 teaspoon finely chopped fresh oregano leaves
  • 1 teaspoon finely chopped fresh parsley leaves
  • ½ teaspoon onion powder
  • ½ teaspoon dry parsley
  • ¼ teaspoon chile flakes
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly-cracked black pepper

For the Mediterranean Vegetables:

  • 1 zucchini, cut in half lengthwise
  • 1 red bell pepper, cut into quarters
  • 1 yellow bell pepper, cut into quarters
  • 1 red onion, sliced into thick discs
  • 10-12 asparagus spears, bottom ends trimmed
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly-cracked black pepper
  • ¼ cup unsalted, toasted slivered almonds
  • 1 cup labneh, optional, for serving

For the Rosemary Chicken:

  • 2 8- ounce chicken breasts
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh rosemary leaves
  • 2 teaspoons smoked paprika
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly-cracked black pepper


For the Vinaigrette:

  • In a mason jar, combine the olive oil, red wine vinegar, lemon zest, lemon juice, fresh oregano, fresh parsley, onion powder, dry parsley, chile flakes, salt and pepper. Seal with a lid and shake well until emulsified. Taste for seasoning and adjust with salt, pepper, vinegar or lemon juice as desired. The vinaigrette can be refrigerated for up to 5 days. Remove from the fridge 20 minutes before use.

For the Mediterranean Vegetables:

  • Preheat the Traeger Grill to 500F (if using the ModiFire SearGrate, preheat to 475F).
  • Slice the zucchini in half lengthwise and use the tip of the knife to score the flesh in a crosshatch pattern. Lightly season the flesh of each zucchini half with salt and place them on a sheet of paper towel, cut-side down, for at least 15 minutes. This will help drain excess moisture and season the vegetable.
  • On a tray, combine the red bell pepper, yellow bell pepper, onion, asparagus and zucchini. Drizzle with olive oil and season with salt and pepper. Carefully toss everything to coat.
  • Transfer the vegetables to the grill and cook until grill marks form, around 6 minutes. Flip and cook the other sides until grill marks form and the vegetables are tender yet still a little crisp, around 6 more minutes.
  • Roughly chop all of the vegetables into equal-sized pieces. Transfer the chopped vegetables to a bowl and pour over ¾ of the vinaigrette, reserving some for serving. Toss the vegetables to coat, taste for seasoning and adjust with salt and pepper as desired. Cover with foil until ready to serve.

For the Rosemary Chicken:

  • In a bowl, combine the chicken, olive oil, rosemary, smoked paprika, salt and pepper and toss to coat. Cover and refrigerate 4 hours to overnight.
  • Preheat your Traeger Grill to 500F (if using the ModiFire SearGrate, preheat to 475F).
  • Transfer the chicken to the grill and cook until grill marks form, around 6 minutes. Flip and cook the other side until grill marks form and the thickest part of the breast registers 160F. Transfer the chicken to a board, cover loosely with foil and let them rest at least 5 minutes before slicing.
  • To serve, spread a layer of labneh, if using, onto a plate. Top with the Mediterranean Vegetables and Rosemary Chicken. Garnish the vegetables with toasted almonds and drizzle with some of the reserved vinaigrette.



Calories: 541kcal, Carbohydrates: 13g, Protein: 23g, Fat: 45g, Saturated Fat: 12g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 26g, Trans Fat: 0.5g, Cholesterol: 78mg, Sodium: 1422mg, Potassium: 770mg, Fiber: 4g, Sugar: 6g, Vitamin A: 2343IU, Vitamin C: 110mg, Calcium: 111mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe? Leave a comment below!

About the Author

Hi, i’m Ronny! In 2013, after a lifetime of struggling with my weight and body issues, I rehabilitated my relationship with food, lost over 40 pounds and completely changed my life.

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Recipe Rating


  1. 5 stars
    we loved this vinaigarette!! I don’t like parsley, so omitted it and it still was delicious! Used chicken drumsticks and baked at 400 in the oven for 45 minutes and roasted the veggies for 20 minutes next to the chicken. Served over basmati rice. SO GOOD!

  2. This was phenomenal! I added a portobello and eggplant I had. Thanks for another fabulous meal!

  3. 5 stars
    This has become my husband and I’s favorite meal and it’s fun to make together. Delicious, filling, and healthy!