In a large bowl, mix together olive oil, minced garlic, lemon juice, and dried oregano. Add the chicken breasts and coat them well with the marinade. Cover and let it marinate in the refrigerator for at least 1 hour.

Grill the Chicken

Preheat the grill to medium-high heat. 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).

Preparation of Vegetable Medley

Chop the Vegetables

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

Sauté the Vegetables

In a large skillet, heat a tablespoon of olive oil over medium heat. Add the chopped vegetables, salt, and black pepper. Sauté for about 10-12 minutes until the vegetables are tender.

Plating and Garnishing

Serve the Dish

On a large platter, arrange the grilled chicken breasts and top with the sautéed vegetable medley. Garnish with fresh parsley and lemon wedges.