Jul 14 2026
Restaurants›El Patron Mexican Restaurant - Worcester›Entree 13 Recipe

Entree 13 Recipe

Inspired by El Patron Mexican Restaurant - Worcester
Time1h
Serves4

Make Entree 13 Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Main Ingredients

Vegetables

Garnish

Method

Preparation of Chicken

  1. 1

    Marinate the Chicken

    In a bowl, combine olive oil, minced garlic, lemon juice, dried oregano, salt, and black pepper. Add the chicken breasts and coat them well with the marinade. Cover and refrigerate for at least 30 minutes.

  2. 2

    Preheat the Grill

    Preheat your grill or grill pan over medium-high heat while the chicken is marinating.

Preparation of Vegetables

  1. 3

    Chop the Vegetables

    While the chicken is marinating, chop the zucchini, bell peppers, and red onion into bite-sized pieces.

  2. 4

    Prepare for Grilling

    Toss the chopped vegetables with a little olive oil, salt, and pepper to taste.

Cooking

  1. 5

    Grill the Chicken

    Remove the chicken from the marinade and place it on the grill. Cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).

  2. 6

    Grill the Vegetables

    While the chicken is grilling, place the vegetables on the grill. Grill for about 5-7 minutes, turning occasionally, until they are tender and have nice grill marks.

Serving

  1. 7

    Plate the Dish

    Once the chicken and vegetables are grilled, remove them from the heat. Let the chicken rest for a few minutes before slicing.

  2. 8

    Garnish and Serve

    Serve the grilled chicken on a platter with the grilled vegetables. Top with chopped fresh parsley and crumbled feta cheese. Enjoy your delicious meal!

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