Instructions:
Marinate the Chicken:
1. Prepare the Marinade: In a large bowl, mix together 3 tbsp olive oil, 4 minced garlic cloves, 1 tbsp chopped rosemary, 1 tbsp chopped thyme, 1 tbsp chopped parsley, 1 tsp paprika, salt, pepper, and juice of 1 lemon.
2. Marinate the Chicken: Add 4 boneless, skinless chicken breasts to the bowl and toss to coat them evenly with the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours for best results.
Prepare the Vegetables:
1. Season the Vegetables: In another large bowl, combine 1 red bell pepper (cut into large chunks), 1 yellow bell pepper (cut into large chunks), 1 zucchini (sliced into rounds), 1 red onion (cut into wedges), and 1 lb asparagus (trimmed). Drizzle with 3 tbsp olive oil, and season with salt, pepper, 1 tsp dried oregano, and 1 tsp garlic powder. Toss to coat the vegetables evenly.
Grill the Chicken and Vegetables:
1. Preheat the Grill: Preheat your grill to medium-high heat.
2. Grill the Chicken: Remove the chicken from the marinade and place it on the grill. Grill for about 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
3. Grill the Vegetables: While the chicken is grilling, place the vegetables on the grill. Grill the vegetables for about 4-5 minutes per side, or until they are tender and have nice grill marks.
Serve:
1. Plate the Dish: Transfer the grilled chicken and vegetables to a serving platter.
2. Garnish and Serve: Garnish with additional fresh herbs if desired. Serve immediately.
GrilledChicken, GarlicHerbChicken, HealthyEating, GrilledVeggies, EasyRecipe, FamilyDinner, LowCarb, HighProtein, DinnerInspiration, SummerGrilling, HealthyRecipes, DeliciousDinners, FreshIngredients, QuickMeals
ADVERTISEMENT
