👩🍳 Instructions
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1
Pat chicken breasts dry with paper towels. In a medium bowl, whisk together 1/4 cup olive oil, lemon juice, oregano, thyme, minced garlic, 1/2 tsp salt, and 1/4 tsp pepper. Add chicken, ensuring it's well coated. Cover and refrigerate for 20 minutes to 2 hours.
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2
While chicken marinates, prepare vegetables. In a separate large bowl, toss sliced zucchini, bell pepper strips, and red onion rounds with 1 tbsp olive oil, 1/4 tsp salt, and a pinch of pepper.
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3
Preheat grill to medium-high heat (400-450°F / 200-230°C). Clean grates thoroughly with a stiff brush and lightly oil them.
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4
Remove chicken from marinade, letting excess drip off. Place chicken breasts on the hot grill. Cook for 5-7 minutes per side, or until internal temperature reaches 165°F (74°C).
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5
Add seasoned vegetables to the grill. Cook for 3-5 minutes per side, or until tender-crisp and slightly charred.
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6
Transfer cooked chicken to a cutting board and let rest for 5 minutes before slicing. Arrange sliced chicken and grilled vegetables on a platter. Garnish with fresh parsley, if desired, and serve immediately.
💡 Notes
For best results, do not marinate chicken longer than 2 hours in a lemon-based marinade. This recipe is highly adaptable; feel free to experiment with other quick-grilling vegetables like asparagus or corn on the cob. Leftovers store well in an airtight container in the refrigerator for up to 3 days.
🥗 Nutrition (per serving)
Calories
380 kcal
Protein
38g
Total Fat
18g
Saturated Fat
3g
Carbs
18g
Fiber
4g
Sugar
7g
Sodium
480mg
Cholesterol
95mg
