Grilled Chicken Breasts with Colorful Vegetables

1.Preheat your grill to medium-high heat.

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

3.Place the chicken breasts in a large resealable plastic bag or a shallow dish and pour the marinade over them. Seal the bag or cover the dish and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.

4.While the chicken is marinating, prepare the vegetables. In a large bowl, combine the sliced bell peppers, zucchini, red onion, and cherry tomatoes. Drizzle with balsamic vinegar and toss to coat evenly.

5.Once the grill is hot, remove the chicken from the marinade and place it on the grill. Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the juices run clear.

6.While the chicken is grilling, place the vegetables in a grill basket or on skewers. Grill the vegetables for about 5-7 minutes, turning occasionally, until they are tender and slightly charred.

7.Once the chicken and vegetables are cooked, remove them from the grill and let the chicken rest for a few minutes before slicing.

8.Serve the grilled chicken breasts alongside the colorful grilled vegetables, garnished with fresh parsley.