
Steps
- In a bowl, whisk together olive oil, minced garlic, dried oregano, dried basil, dried thyme, salt, black pepper, and lemon juice.
- Place the chicken breast in a ziplock bag and pour the marinade over it. Seal the bag and refrigerate for at least 30 minutes.
- Preheat the grill to medium heat.
- Remove the chicken breast from the marinade and discard the excess marinade.
- Grill the chicken breast for about 6-8 minutes per side, or until cooked through and juices run clear. Remove from heat and let it rest for a few minutes.
- In the meantime, preheat the oven to 400°F (200°C).
- Arrange the sliced zucchini, red bell pepper, and red onion on a baking sheet. Drizzle with olive oil, sprinkle with salt and black pepper.
- Roast the vegetables in the oven for about 15-20 minutes, or until they are tender and slightly caramelized.
- Slice the grilled chicken breast and serve with the roasted vegetables.
Ingredients
- 1 chicken breast
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1 lemon
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- 1 red onion, sliced
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