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Zesty Lemon Marinated Grilled Chicken Breast & Grilled Vegetables

This flavorful marinated grilled chicken and vegetables recipe is a great keto-friendly option to toss on the grill this 4th of July. Pair it with some cool and creamy sour cream and onion dip to dunk the vegetables in for a refreshing party option.
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Lunch
Cuisine: American
Keyword: 4th of july, bbq, cauliflower, chicken, grilled chicken, radish
Servings: 4


  • 2 lbs. Chicken Breasts Tenders or Thighs
  • 1/2 cup lite Italian Dressing (we like to use Olive Garden's Brand)
  • 3 Tablespoons Fresh Lemon Juice
  • 3 Tablespoons Soy Sauce
  • 2 Tablespoons Balsamic Vinegar
  • 1 Tablespoon Worcestershire Sauce
  • 3 Garlic Cloves minced or 1/2 teaspoon Garlic Powder
  • 1 1/2 teaspoon Salt
  • 1 teaspoon Pepper
  • 2 Cups Sour Cream & Onion Dip
  • 1/2 Head of Cauliflower most of stem removed
  • 4 Small Radishes sliced 1/2 inch thick


  • In a bowl, stir together lite italian dressing, lemon juice, soy sauce, balsamic vinegar, Worcestershire sauce, garlic, salt, and pepper.
  • Pierce chicken breasts with a fork all over.
  • Place in a large Ziploc bag. Pour marinade over chicken.
  • Let marinate for at least 30 minutes. 4 - 5 hours is ideal.
  • Preheat grill to medium heat. Brush grill with oil to prevent sticking.
  • Place chicken on the grill. Cook for approximately 5 - 6 minutes per side, depending on the thickness of chicken.
  • Make a ridged "pan" out of foil to place on the grill. Add the cauliflower florets and radish slices to the middle of your foil pan and place on the grill.
  • Verify that the internal temperature of the chicken has reached 165 degrees. Remove chicken from grill and let rest for 5 minutes.
  • When the vegetables have browned on the edges and are tender, remove from the grill.
  • Serve with sour cream and onion dip for the vegetables and enjoy!