Grilled Chicken Recipe
Marinated grilled chicken breast served with roasted vegetables
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Ingredients
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Marinade
Chicken
Roasted Vegetables
Method
Marinade Preparation
- 1
Prepare the Marinade
In a medium bowl, combine olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper. Whisk until well mixed.
- 2
Marinate the Chicken
Place the chicken breasts in a large 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, preferably 2-4 hours.
Roasting Vegetables
- 3
Prepare the Vegetables
Preheat your oven to 425°F (220°C). On a baking sheet, combine the chopped bell peppers, sliced zucchini, and chopped red onion.
- 4
Season the Vegetables
Drizzle the vegetables with olive oil, then sprinkle with salt, black pepper, and dried thyme. Toss well to coat evenly.
- 5
Roast the Vegetables
Spread the vegetables in a single layer on the baking sheet. Roast in the preheated oven for 20-25 minutes, or until tender and slightly charred, stirring halfway through.
Grilling the Chicken
- 6
Preheat the Grill
While the vegetables are roasting, preheat your grill to medium-high heat.
- 7
Grill the Chicken
Remove the chicken from the marinade and discard the marinade. Grill the chicken breasts for about 6-7 minutes per side, or until fully cooked and internal temperature reaches 165°F (75°C).
- 8
Rest the Chicken
Once cooked, remove the chicken from the grill and let it rest for 5 minutes before slicing.
Serving
- 9
Plate the Dish
To serve, place the grilled chicken on a plate alongside a generous portion of roasted vegetables.