Chicken & Veggies Recipe

Prepare and marinate

Pat the chicken breasts dry with paper towels. If any breasts are very thick, butterfly them or pound to an even 3/4" thickness so they cook evenly.

In a medium bowl whisk together 3 tbs olive oil, 2 tbs lemon juice, minced garlic, dried oregano, smoked paprika, 1 tsp salt, and 1/2 tsp black pepper to make the marinade.

Place chicken in a shallow dish or resealable bag. Pour marinade over chicken, turning to coat. Refrigerate and marinate at least 20 minutes and up to 2 hours. Remove chicken from fridge 15 minutes before grilling to come closer to room temperature.

Grill the chicken

Heat a gas or charcoal grill to medium-high (about 400°F / 200°C). Oil the grill grates lightly. Remove excess marinade from the chicken, then place breasts on the hot grill. Grill 5–7 minutes per side, flipping once, until internal temperature reaches 165°F (74°C) and juices run clear. Cooking time will vary with thickness—use a thermometer for accuracy.

Transfer grilled chicken to a cutting board and rest, loosely tented with foil, for 5 minutes before slicing. Reserve juices on the board to drizzle over finished dish if desired.

Prep vegetables

While the chicken marinates (or while grill heats), prepare the vegetables: slice zucchini and yellow squash into 1/2" rounds, cut bell pepper into strips, halve carrots lengthwise if large, and cut red onion into wedges.

In a large bowl combine 2 tbs olive oil, 1 tbs balsamic vinegar, 1 tsp dried thyme, 3/4 tsp salt, and 1/2 tsp black pepper. Add all prepared vegetables and toss thoroughly to coat.

Grill or roast the vegetables

Option A - Grill: Using a grill basket or foil packet, arrange vegetables in a single layer and place over medium-high heat. Grill, stirring or shaking the basket occasionally, until tender and lightly charred, about 8–12 minutes. Option B - Roast: Preheat oven to 425°F (220°C). Arrange vegetables on a baking sheet in a single layer and roast 15–20 minutes, turning once, until tender and caramelized at the edges.

When vegetables are cooked, transfer to a serving platter and taste; adjust seasoning with a pinch more salt or pepper if needed.

Slice grilled chicken breasts against the grain into 1/4"–1/2" slices.

Arrange the sliced chicken over or alongside the seasonal vegetables on a platter. Spoon any resting juices from the cutting board over the chicken for extra flavor.

Sprinkle chopped fresh parsley over the chicken and vegetables and serve with lemon wedges to squeeze over the dish.

Serve immediately while hot.