INGREDIENTS
- 2 boneless, skinless chicken breasts (about 400 grams)
- 1 lemon
- 2 cloves of garlic, minced
- 30 milliliters of olive oil
- Salt and pepper to taste
- 1 teaspoon of dried herbs (such as thyme, rosemary, or oregano)
- 200 grams of mixed vegetables (such as bell peppers, zucchini, and cherry tomatoes), chopped
- Optional: cooked quinoa or brown rice for serving
COOKING INSTRUCTIONS
- Preheat your grill or grill pan over medium-high heat.
- In a small bowl, combine the juice of half the lemon, minced garlic, olive oil, dried herbs, salt, and pepper to make the marinade.
- Place the chicken breasts in a shallow dish or a ziplock bag, and pour the marinade over them. Make sure the chicken is evenly coated. Let it marinate for at least 15 minutes, or longer if time allows.
- While the chicken is marinating, prepare your vegetables. Toss them with a drizzle of olive oil, salt, and pepper.
- Once the grill is hot, place the marinated chicken breasts on the grill and cook for about 6-7 minutes on each side, or until cooked through and grill marks appear. Cooking time may vary depending on the thickness of the chicken breasts.
- While the chicken is grilling, preheat your oven to 200°C. Spread the prepared vegetables on a baking sheet lined with parchment paper and roast them in the oven for about 15-20 minutes, or until they are tender and slightly browned.
- Once the chicken is cooked through and the vegetables are roasted, remove them from the heat.
- Serve the grilled lemon herb chicken with the roasted vegetables. Squeeze the remaining lemon half over the chicken and vegetables for extra flavor. You can also serve with cooked quinoa or brown rice if desired.