Grilled Chicken Breast With Vegetables Recipe

Prepare marinade

Mince the garlic. In a medium bowl whisk together 3 tbs olive oil, 2 tbs fresh lemon juice, minced garlic, 1 tsp dried oregano, 1 tsp smoked paprika, 1.5 tsp salt and 3/4 tsp black pepper until combined.

Marinate chicken

If breasts are thick, butterfly or pound them to an even thickness (~1/2 inch). Place 4 chicken breasts in a shallow dish or zip-top bag and pour the marinade over them, ensuring each piece is coated. Marinate in the refrigerator for at least 30 minutes and up to 4 hours (do not exceed 8 hours).

Preheat grill or pan

About 15 minutes before cooking, remove chicken from fridge to come slightly toward room temperature. Preheat an outdoor grill to medium-high (about 400°F / 200°C) or heat a heavy grill pan/skillet over medium-high heat and brush lightly with oil.

Grill chicken

Brush excess marinade off the chicken to prevent burning. Place chicken on the preheated grill and cook 5–7 minutes per side, turning once, until internal temperature reaches 165°F (74°C) and the juices run clear. Cooking time depends on thickness. Remove from heat and rest on a cutting board, tented loosely with foil, for 5 minutes before slicing.

Prepare vegetables

While the chicken marinates (or during the last 10 minutes of marinating), trim and slice vegetables: cut zucchini into 1/2-inch rounds or lengthwise slices, core and cut bell peppers into 1-inch strips, peel and cut the red onion into 1/2-inch wedges, and leave cherry tomatoes whole.

Toss with oil and seasoning

In a large bowl combine the prepared vegetables with 2 tbs olive oil, 1 tbs fresh thyme leaves (or 1 tsp dried), 3/4 tsp salt and 1/2 tsp black pepper. Toss to coat evenly.

Grill or roast vegetables

Option A - Grill: Place vegetables directly on the grill or on a grill basket. Grill for 8–12 minutes, turning occasionally, until tender and lightly charred. Add cherry tomatoes in the last 3–4 minutes. Option B - Roast: Preheat oven to 425°F (220°C). Spread vegetables in a single layer on a baking sheet and roast 15–20 minutes, stirring once halfway through, until tender and edges caramelize. Add cherry tomatoes for the last 5 minutes.

Keep warm

When vegetables are done, transfer to a serving platter and keep warm while the chicken rests. Taste and adjust seasoning if needed.

Slice the rested chicken breasts against the grain into 1/4-inch slices. Arrange the chicken over or alongside the grilled vegetables. Sprinkle 2 tbs chopped fresh parsley over everything and serve with lemon wedges for squeezing.

Serve immediately. Leftovers can be refrigerated in an airtight container for up to 3 days.