Ingredients:

  • 4 large boneless, skinless chicken breasts (1.5 lbs / 680g)
  • 1/4 cup (60ml) olive oil
  • 1 lemon, zested and juiced
  • 3 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme
  • Salt and pepper to taste
  • 2 cups mixed seasonal vegetables (e.g., bell peppers, zucchini, asparagus)
  • 2 tablespoons extra-virgin olive oil
  • Salt and pepper to taste

Instructions:

  1. In a mixing bowl, whisk together olive oil, lemon zest, lemon juice, minced garlic, oregano, thyme, salt, and pepper.
  2. Add the chicken breasts to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes.
  3. While the chicken marinates, chop mixed vegetables into bite-sized pieces, then toss with olive oil, salt, and pepper.
  4. Preheat the grill to medium-high heat (about 400°F / 200°C).
  5. Remove chicken from marinade and discard marinade. Grill chicken for about 6-8 minutes per side or until the internal temperature reaches 165°F (75°C).
  6. For the last 5-7 minutes of grilling, add veggies directly to the grill; cook until charred and tender.
  7. Let chicken rest for 5 minutes before slicing. Serve with grilled veggies.