By Ebenezer Obiri
In a small bowl, whisk together the lemon juice, olive oil, dried oregano, dried thyme, salt, and pepper to create a marinade.
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 the chicken marinate in the refrigerator for at least 15 minutes, or up to 2 hours for more flavor.
While the chicken is marinating, prepare the mixed vegetables. Wash and chop the bell peppers, zucchini, and carrots into bite-sized pieces and place them in a bowl.
Drizzle the mixed vegetables with olive oil, salt, and pepper. Toss them to ensure they are evenly coated.
Preheat your grill or grill pan over medium-high heat. If using an outdoor grill, make sure to oil the grates to prevent sticking.
Remove the chicken breasts from the marinade, allowing the excess to drip off. Place them on the grill and cook for 6-7 minutes on each side, or until they are fully cooked and have nice grill marks. The internal temperature should reach 165°F (75°C).
While the chicken is grilling, place the mixed vegetables on the grill or in a grill basket. Grill the vegetables for about 5-7 minutes, turning occasionally, until they are tender and slightly charred.
Once the chicken is cooked, remove it from the grill and let it rest for a few minutes before slicing. Serve the grilled chicken alongside the grilled mixed vegetables.
Drizzle any remaining marinade over the chicken and vegetables, if desired, and enjoy your Grilled Lemon Herb Chicken with Vegetables!
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By Ebenezer Obiri
This recipe is ready in 30 minutes and features boneless, skinless chicken breasts, lemon juice, olive oil and other delicious ingredients. Contains 375 calories total.
In a small bowl, whisk together the lemon juice, olive oil, dried oregano, dried thyme, salt, and pepper to create a marinade.
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 the chicken marinate in the refrigerator for at least 15 minutes, or up to 2 hours for more flavor.
While the chicken is marinating, prepare the mixed vegetables. Wash and chop the bell peppers, zucchini, and carrots into bite-sized pieces and place them in a bowl.
Drizzle the mixed vegetables with olive oil, salt, and pepper. Toss them to ensure they are evenly coated.
Preheat your grill or grill pan over medium-high heat. If using an outdoor grill, make sure to oil the grates to prevent sticking.
Remove the chicken breasts from the marinade, allowing the excess to drip off. Place them on the grill and cook for 6-7 minutes on each side, or until they are fully cooked and have nice grill marks. The internal temperature should reach 165°F (75°C).
While the chicken is grilling, place the mixed vegetables on the grill or in a grill basket. Grill the vegetables for about 5-7 minutes, turning occasionally, until they are tender and slightly charred.
Once the chicken is cooked, remove it from the grill and let it rest for a few minutes before slicing. Serve the grilled chicken alongside the grilled mixed vegetables.
Drizzle any remaining marinade over the chicken and vegetables, if desired, and enjoy your Grilled Lemon Herb Chicken with Vegetables!
Calories per Serving: 375
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