Chicken Breast Recipe

Marinate the Chicken

In a large bowl, combine olive oil, salt, and black pepper. Add the chicken breasts and toss to coat. Cover and let marinate in the refrigerator for at least 30 minutes.

Prep the Vegetables

While the chicken is marinating, prepare the vegetables. Slice the zucchini, chop the bell peppers, halve the cherry tomatoes, and slice the red onion.

Chop the Herbs

Chop the fresh basil and parsley, and remove the leaves from the thyme stems.

Grill the Chicken

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

Sauté the Vegetables

In a large skillet, heat a tablespoon of olive oil over medium heat. Add the sliced zucchini, chopped bell peppers, halved cherry tomatoes, and sliced red onion. Sauté for about 5-7 minutes until the vegetables are tender but still crisp.

Mix in the Herbs

Once the vegetables are cooked, remove the skillet from heat and stir in the chopped basil, parsley, and thyme. Season with additional salt and pepper to taste.

Plate and Serve

Slice the grilled chicken breasts and serve them over a bed of the sautéed summer vegetables. Garnish with extra fresh herbs if desired.