Description
A light and flavorful grilled chicken dish paired with fresh summer vegetables, perfect for warm evenings.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken breasts
- 2 lemons, juiced and zested
- 3 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 red bell pepper, sliced
- 1/2 red onion, sliced
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- In a bowl, whisk together lemon juice, lemon zest, olive oil, garlic, oregano, thyme, salt, and pepper.
- Place chicken breasts in a resealable bag and pour half of the marinade over them. Seal and refrigerate for at least 30 minutes.
- Toss the sliced vegetables with the remaining marinade.
- Preheat grill to medium-high heat. Grill chicken for 6-7 minutes per side or until cooked through.
- Grill vegetables in a grill basket for 8-10 minutes, stirring occasionally, until tender and slightly charred.
- Serve chicken with grilled vegetables and garnish with fresh herbs if desired.
Notes
You can customize the seasonings to taste.