Herbed Grilled Chicken with Roasted Vegetables

1In a bowl, combine olive oil (2 tablespoons), lemon juice (2 tablespoons), minced garlic (2 cloves), dried oregano (1 teaspoon), dried thyme (1 teaspoon), salt (½ teaspoon), and black pepper (¼ teaspoon) to make the marinade.

2Add the chicken breasts to the marinade and coat them well. Let the chicken marinate in the fridge for at least 30 minutes or up to 4 hours.

3Preheat the grill to medium-high heat.

4Remove the chicken from the marinade, allowing any excess marinade to drip off.

5Grill the chicken breasts for 6-8 minutes per side or until cooked through and grill marks appear. The internal temperature should reach 165°F (74°C).

6While the chicken is grilling, preheat the oven to 400°F (200°C).

7In a large baking dish, combine the sliced zucchinis (2 large), red bell pepper, (1) yellow bell pepper, (1) red onion, (1) olive oil (2 tablespoons), dried basil (1 teaspoon), dried rosemary (1 teaspoon), salt (½ teaspoon), and black pepper (¼ teaspoon). Toss to coat the vegetables evenly.

8Roast the vegetables in the preheated oven for 20-25 minutes or until they are tender and slightly charred.

9Remove the chicken from the grill and let it rest for a few minutes.

10Serve the grilled chicken with the roasted vegetables. Garnish with fresh chopped parsley.