A delicious and healthy recipe for grilled garlic and herb chicken served with colorful veggies.
Author:Isabella
Prep Time:30 minutes
Cook Time:15 minutes
Total Time:45 minutes
Yield:4 servings 1x
Category:Main Course
Method:Grilling
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
2 pounds boneless, skinless chicken breasts
1/4 cup olive oil
4 cloves garlic, minced
2 tablespoons fresh lemon juice
1 tablespoon dried oregano
1 tablespoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 zucchini, sliced
1 red onion, cut into wedges
Instructions
In a large bowl, whisk together the olive oil, minced garlic, lemon juice, oregano, thyme, salt, and black pepper.
Add the chicken breasts to the marinade, making sure they are well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
Preheat the grill to medium-high heat.
While the grill is heating, toss the sliced bell peppers, zucchini, and red onion in the remaining marinade.
Remove the chicken from the marinade and place it on the grill. Cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F.
In the last 5 minutes of cooking, add the vegetables to the grill. Cook until they are tender and slightly charred, about 5-7 minutes.
Remove the chicken and veggies from the grill and let the chicken rest for 5 minutes before slicing. Serve warm.
Notes
For a spicier kick, add 1 teaspoon of red pepper flakes to the marinade.
You can substitute the vegetables with your favorites, such as asparagus or mushrooms, depending on the season.