Jul 14 2026
Restaurants›El Patron Mexican Restaurant - Worcester›Entree 19 Recipe

Entree 19 Recipe

Inspired by El Patron Mexican Restaurant - Worcester
Time1h
Serves4

Make Entree 19 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

Vegetable Side

Method

Preparation of Chicken

  1. 1

    Marinate Chicken

    In a bowl, mix together the olive oil, minced garlic, lemon juice, dried oregano, salt, and black pepper. Add the chicken breasts to the bowl and ensure they are well coated in the marinade. Cover and refrigerate for at least 30 minutes.

Preparation of Vegetables

  1. 2

    Prep Vegetables

    While the chicken is marinating, slice the zucchini, bell peppers, and red onion into bite-sized pieces. Place them in a separate bowl.

  2. 3

    Season Vegetables

    Drizzle the olive oil over the chopped vegetables and season with salt and black pepper. Toss everything together until the vegetables are evenly coated.

Cooking

  1. 4

    Grill Chicken

    Preheat the grill to medium-high heat. Remove the chicken from the marinade and place it on the grill. Cook for about 6-7 minutes on each side or until the chicken reaches an internal temperature of 165°F (75°C).

  2. 5

    Grill Vegetables

    While the chicken is cooking, place the seasoned vegetables on a grill basket or skewers. Grill the vegetables for about 8-10 minutes, turning occasionally, until they are tender and slightly charred.

Serving

  1. 6

    Plate the Dish

    Once the chicken and vegetables are cooked, remove them from the grill. Allow the chicken to rest for a few minutes before slicing. Serve the sliced chicken alongside the grilled vegetables.

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