Pollo Con Verdure Recipe

Pound and season

If chicken breasts are uneven in thickness, place each between plastic wrap and gently pound to an even 1/2" thickness with a meat mallet or rolling pin. Pat chicken dry with paper towels.

In a shallow bowl or zip-top bag combine 3 tbs olive oil, 2 tbs lemon juice, 3 minced garlic cloves, 1 tsp dried oregano, 1 tsp smoked paprika, 1.5 tsp kosher salt and 1 tsp black pepper. Add chicken, coat thoroughly, and marinate at room temperature for 15–20 minutes (or refrigerate up to 2 hours).

Preheat a grill or grill pan over medium-high heat (about 400°F / 200°C). Oil the grates or brush pan lightly with oil to prevent sticking.

Grill chicken 4–6 minutes per side (depending on thickness) until internal temperature registers 165°F (74°C) and exterior has nice grill marks. Transfer to a plate, tent loosely with foil, and let rest 5 minutes before slicing.

While chicken marinates and the grill heats, prepare the vegetables: slice the onion, bell pepper, zucchini and carrot; halve the cherry tomatoes; mince 2 garlic cloves.

Heat a large wide skillet over medium-high heat. Add 2 tbs olive oil and 1 tbs butter (optional) until shimmering and butter is melted.

Add the sliced onion and cook, stirring occasionally, 3–4 minutes until softened and starting to turn translucent.

Add the red bell pepper and carrot. Cook 3–4 minutes more until vegetables begin to soften but still have some bite.

Add the zucchini and continue to cook 2–3 minutes until zucchini is tender-crisp.

Push the vegetables to the side of the pan and add the minced garlic; cook 30–45 seconds until fragrant (do not burn), then stir into the vegetables.

Pour in 1/4 cup white wine or chicken broth to deglaze the pan, scraping up any browned bits. Add 1 tbsp fresh thyme leaves, 1 tsp kosher salt and 1/2 tsp black pepper. Cook until liquid is mostly evaporated, about 1–2 minutes. Stir in the halved cherry tomatoes and cook 1 minute just to warm and slightly collapse them.

Remove pan from heat and stir in 2 tbsp chopped parsley. Taste and adjust seasoning with more salt, pepper, or a squeeze of lemon if desired.

Slice the rested grilled chicken into 1/2" thick slices against the grain.

Divide the warm sautéed vegetables among 4 plates, fan the sliced chicken over the vegetables, and drizzle each portion with a light drizzle (about 1 tsp) of olive oil. Garnish with parsley, a lemon wedge, and optional 2 tbs grated Parmesan sprinkled across the dish.

Serve immediately while hot.