Description
A refreshing and flavorful summer dinner featuring grilled lemon herb chicken served with a medley of seasonal vegetables.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/4 cup olive oil
- Juice of 2 lemons
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 zucchinis, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 cup cherry tomatoes, halved
- Fresh parsley for garnish
Instructions
- In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper.
- Place chicken breasts in a large resealable bag and pour marinade over them. Seal and refrigerate for at least 30 minutes, preferably 2 hours.
- Preheat the grill to medium-high heat.
- While the grill is heating, prepare the vegetables. Toss zucchini, bell peppers, and cherry tomatoes with olive oil, salt, and pepper.
- Grill the chicken for 6-7 minutes on each side or until fully cooked and internal temperature reaches 165°F (75°C).
- In the last few minutes of grilling, add the vegetables to a grill basket and grill until tender and slightly charred, about 5-7 minutes.
- Remove chicken and vegetables from the grill. Let the chicken rest for a few minutes before slicing.
- Serve the grilled chicken topped with fresh parsley alongside the grilled summer veggies.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Cuisine: American