Grilled Chicken with Roasted Bell Peppers and Mushrooms

1.Preheat your grill to medium-high heat (about 400°F or 200°C).

2.In a small bowl, mix together olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper to create a marinade.

3.Rub the marinade evenly over the chicken breasts and let them sit for about 10 minutes to absorb the flavors.

4.While the chicken is marinating, prepare the vegetables. In a large bowl, combine the sliced bell peppers and mushrooms with balsamic vinegar, salt, and pepper. Toss to coat evenly.

5.Place the marinated chicken breasts on the grill and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the juices run clear.

6.During the last 5 minutes of grilling, place the bell peppers and mushrooms in a grill basket or on a piece of aluminum foil. Grill them alongside the chicken, stirring occasionally, until they are tender and slightly charred.

7.Once cooked, remove the chicken and vegetables from the grill. Let the chicken rest for 5 minutes before slicing it.

8.Serve the grilled chicken sliced on a platter, topped with the roasted bell peppers and mushrooms. Garnish with freshly chopped parsley.