Ingredients:

  • 1/3 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 2 lbs boneless, skinless chicken breasts
  • 2 medium zucchini, sliced into 1/2-inch rounds
  • 1 red bell pepper, cut into 1-inch chunks
  • 1 yellow bell pepper, cut into 1-inch chunks
  • 1 cup cherry tomatoes
  • 1 medium red onion, cut into thick wedges
  • 2 tbsp olive oil
  • salt to taste
  • pepper to taste

Instructions:

  1. Whisk together the olive oil, lemon juice, minced garlic, oregano, paprika, salt, and pepper in a large bowl or a zip top bag. Note: Whisking well ensures the oil and lemon don't separate.
  2. Add the chicken breasts to the marinade, ensuring they are fully submerged. Let them hang out for 30 minutes at room temperature or up to 4 hours in the fridge. Note: Room temp helps the meat cook more evenly.
  3. Preheat your grill to medium high heat, which should be around 400°F (200°C). Note: If using charcoal, wait until the coals are covered in gray ash.
  4. Place the chicken on the hottest part of the grate and grill for 5-7 minutes per side. Cook until the internal temperature hits 160°F (71°C) and the outside is golden brown.
  5. Remove the chicken from the grill and let it rest on a plate. Note: Resting lets the juices redistribute so they don't leak out when you slice.
  6. Toss the zucchini, bell peppers, red onion, and cherry tomatoes in a bowl with olive oil, salt, and pepper. Note: Don't over salt the tomatoes or they'll leak water too early.
  7. Place the vegetables on the grill. Cook for 3-5 minutes per side until they are charred and tender but still have a snap.
  8. Arrange the charred vegetables on a wide platter.
  9. Nestel the sliced chicken breasts in the center of the vegetables.
  10. Pour the remaining pan juices from the resting chicken over the top for extra moisture.