Steps
1. In a bowl, whisk together olive oil, minced garlic, dried oregano, dried basil, dried thyme, salt, black pepper, and lemon juice.
2. Place the chicken breast in a ziplock bag and pour the marinade over it. Seal the bag and refrigerate for at least 30 minutes.
3. Preheat the grill to medium heat.
4. Remove the chicken breast from the marinade and discard the excess marinade.
5. 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.
6. In the meantime, preheat the oven to 400°F (200°C).
7. Arrange the sliced zucchini, red bell pepper, and red onion on a baking sheet. Drizzle with olive oil, sprinkle with salt and black pepper.
8. Roast the vegetables in the oven for about 15-20 minutes, or until they are tender and slightly caramelized.
9. Slice the grilled chicken breast and serve with the roasted vegetables.