Grilled Chicken Recipe

In a medium bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper until well combined.

Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for best flavor.

Preheat the grill to medium-high heat. Remove the chicken from the marinade and discard the marinade.

Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is nicely charred.

In a large bowl, toss the sliced bell peppers, zucchini, and red onion with olive oil, salt, and black pepper until evenly coated.

Place the vegetables on the grill alongside the chicken. Grill them for about 4-5 minutes, turning occasionally, until they are tender and have grill marks.

Once the chicken and vegetables are done, remove them from the grill and let the chicken rest for a few minutes before slicing. Serve the grilled chicken alongside the grilled vegetables.