Grilled Chicken Recipe

Prepare marinade

In a medium bowl combine 3 tbs olive oil, 2 tbs lemon juice, minced garlic, dried oregano, smoked paprika, 1.5 tsp salt and 0.75 tsp black pepper. Whisk until smooth.

Marinate chicken

Pound or score the 4 chicken breasts lightly to even thickness (about 1/2 inch). Place chicken in a shallow dish or zip-top bag and pour marinade over. Ensure pieces are evenly coated. Refrigerate for at least 30 minutes and up to 4 hours.

Preheat grill

Preheat an outdoor grill or grill pan to medium-high (about 400°F / 200°C). Oil the grates or pan lightly to prevent sticking.

Grill chicken

Remove chicken from marinade and let excess drip off. Grill chicken 5–7 minutes per side (depending on thickness), turning once, until internal temperature reaches 165°F (74°C) and juices run clear. Let rest on a cutting board for 5 minutes before slicing.

Prepare vegetables

While chicken marinates, slice zucchini into 1/4-inch rounds, core and cut red bell pepper into 1-inch strips, and cut red onion into 1/2-inch wedges.

Toss and cook

In a bowl toss zucchini, bell pepper, and onion with 2 tbs olive oil, 1/2 tsp dried thyme, 0.75 tsp salt and 0.5 tsp black pepper. Grill the vegetables in a grill basket or on the grill for 8–10 minutes, tossing occasionally, until tender and lightly charred. Alternatively, roast on a sheet pan at 425°F (220°C) for 12–15 minutes.

Cook pasta

Bring a large pot of water to a rolling boil. Add 1 tbs salt and the 12 oz pasta. Cook according to package directions until al dente (usually 9–12 minutes). Reserve 1/2 cup pasta cooking water, then drain pasta.

Finish pasta

Return drained pasta to the pot off the heat. Stir in 1 tbs extra virgin olive oil, 1/2 cup grated Parmesan and 2 tbs chopped parsley. If the pasta seems dry, add up to 1/4–1/2 cup reserved pasta water a few tablespoons at a time until you reach a silky coating.

Slice the rested grilled chicken on a bias into 1/2-inch thick slices.

Plate: place a portion of pasta (about 1.5 cups cooked) on each plate, add a generous serving of grilled vegetables alongside, and top with sliced chicken. Garnish with lemon wedges and fresh basil leaves if using. Squeeze lemon over chicken just before eating.

Serve immediately with extra grated Parmesan on the side.