Grilled Chicken with Flame-Roasted Red Peppers

Marinating the Chicken In a bowl, whisk together olive oil, minced garlic, dried oregano, paprika, salt, and black pepper. Add the chicken breasts to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes to marinate.

Preparing the Flame-Roasted Red Peppers Preheat the grill to medium-high heat. Rub the red bell peppers with 1 tablespoon of olive oil and place them on the grill. Grill for 8-10 minutes, turning occasionally, until the peppers are charred and blistered. Remove the peppers from the grill and transfer them to a bowl. Cover the bowl with plastic wrap and let the peppers sweat for 10 minutes. After sweating, peel and slice the peppers, then toss them with balsamic vinegar, remaining olive oil, salt, and black pepper.

Grilling the Chicken Preheat the grill to medium-high heat. Remove the chicken breasts from the marinade and place them on the grill. Grill for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove the chicken from the grill and let it rest for a few minutes before serving.

Assembling and Serving Serve the grilled chicken with flame-roasted red peppers on a bed of cooked quinoa, rice, or mixed greens. Garnish with chopped fresh parsley and serve with lemon wedges for extra flavor. Enjoy!