In a bowl, mix together the Herbes de Provence, olive oil, minced garlic, salt, and black pepper.

Prepare the Marinade

Place the chicken breasts in a resealable bag or shallow dish and pour the marinade over them. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours.

Marinate the Chicken

While the chicken is marinating, prepare your seasonal vegetables (such as zucchini, bell peppers, and cherry tomatoes) by cutting them into bite-sized pieces. Toss them with olive oil, salt, and pepper.

Prepare the Vegetables

Preheat the grill to medium-high heat. Remove the chicken from the marinade and discard the marinade. Grill the chicken for about 5-7 minutes on each side, or until cooked through and juices run clear.

Grill the Chicken

While the chicken is grilling, spread the prepared vegetables on a baking sheet and roast in the oven at 400°F (200°C) for about 20-25 minutes, or until tender and slightly caramelized.

Roast the Vegetables

Once the chicken is done grilling and the vegetables are roasted, serve the chicken paillard with the roasted seasonal vegetables on the side.

Serve

boneless, skinless chicken breasts

Herbes de Provence

olive oil

garlic, minced

salt

black pepper

Herbes de Provence-Grilled Chicken Paillard

Make Herbes De Provence-Grilled Chicken Paillard Recipe in just 1h . with roasted seasonal vegetables

Herbes De Provence-grilled Chicken Paillard Recipe

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