Grilled Chicken & Veggies Recipe

Prepare marinade

In a shallow dish or bowl, whisk together 3 tbs olive oil, 2 tbsp soy sauce, 1 tbsp lemon juice, 2 minced garlic cloves, 1 tsp dried oregano, 1 tsp salt and 1/2 tsp black pepper until combined.

Marinate chicken

Pound the 4 chicken breasts lightly to an even thickness (about 1/2 inch) so they cook evenly. Place chicken in the marinade, coating well. Cover and refrigerate for at least 20 minutes and up to 2 hours.

Preheat grill or pan

If using a grill, preheat to medium-high (about 400°F / 200°C). If using a heavy skillet or grill pan, heat over medium-high and add a light brush of oil to the pan just before cooking.

Grill chicken

Remove chicken from marinade and allow excess to drip off. Grill or sear for 5-7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Transfer to a plate and tent with foil; rest for 5 minutes before slicing.

Prepare vegetables

Trim and halve mushrooms if large. Peel and slice carrots at an angle into 1/4" slices. Cut broccoli into bite-size florets. Core and slice bell pepper into strips. Peel and slice onion into 1/4" crescents. Mince 3 garlic cloves.

Sauté mushrooms

Heat a large skillet over medium-high heat. Add 1 tbs butter (optional) and 1/2 tbs olive oil. Add mushrooms in a single layer and cook without stirring for 2 minutes to brown, then stir and cook another 2 minutes until golden. Season with a pinch of salt and transfer mushrooms to a plate.

Cook carrots and broccoli

In the same skillet add remaining 1.5 tbs olive oil. Add sliced carrots and cook 3 minutes, stirring occasionally. Add broccoli florets, 1/2 tsp salt and 1/4 tsp black pepper. Sauté 4-5 minutes until broccoli is bright green and just tender; if needed add 1-2 tbs water and cover for 1 minute to help steam.

Add peppers, onion and garlic

Add bell pepper strips and sliced onion to the skillet and cook 3-4 minutes until softened. Stir in the minced garlic and red pepper flakes (optional) and cook 30-45 seconds until fragrant.

Combine vegetables

Return the sautéed mushrooms to the skillet, toss to combine and warm through for 1 minute. Taste and adjust seasoning with additional salt and pepper as needed.

Slice rested chicken breasts into 1/4-1/2" strips. Arrange grilled chicken over or beside the sautéed vegetables on a platter or individual plates.

Garnish with chopped fresh parsley and serve with lemon wedges alongside for squeezing over chicken and vegetables.

Serve immediately while hot.