Grilled Lemon Hreb Chicken
For the Lemon Herb Chicken:
4 boneless, skinless chicken breasts
2 tablespoons olive oil
Zest and juice of 2 lemons
2 cloves garlic, minced
1 teaspoon dried thyme (or use fresh if available)
Salt and black pepper, to taste
For the Roasted Vegetables:
2 cups cherry tomatoes
2 cups bell peppers (assorted colors), sliced
1 red onion, cut into wedges
2 tablespoons olive oil
Salt and black pepper, to taste
Fresh basil leaves for garnish
Preheat the Grill:
Preheat your grill to medium-high heat.
Marinate the Chicken:
In a bowl, combine the olive oil, lemon zest, lemon juice, minced garlic, dried thyme, salt, and black pepper.
Place the chicken breasts in a 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 for at least 15 minutes.
Prepare the Vegetables:
In a separate bowl, toss the cherry tomatoes, bell peppers, and red onion with olive oil, salt, and black pepper.
Grill the Chicken:
Grill the marinated chicken breasts for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C) and they're no longer pink in the center.
Roast the Vegetables:
While the chicken is grilling, place the marinated vegetables in a grill pan or on aluminum foil on the grill grates.
Grill the vegetables for about 10-15 minutes or until they are tender and slightly charred, stirring occasionally.
Serve:
Arrange the grilled lemon herb chicken on a platter alongside the roasted vegetables.
Garnish with fresh basil leaves and serve hot.
