# What You’ll Need:
→ Meats
01 - 4 boneless, skinless chicken breasts (about 21 oz total / approx. 1 lb 5 oz)
→ Vegetables
02 - 2 medium zucchinis, sliced into 1/2-inch rounds
03 - 2 bell peppers (1 red, 1 yellow), seeded and cut into strips
04 - 1 medium red onion, cut into thick wedges
→ Marinade & Seasonings
05 - 3 tablespoons olive oil
06 - 2 garlic cloves, minced
07 - 1 tablespoon fresh lemon juice
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon freshly ground black pepper
→ Garnish (optional)
12 - Fresh parsley, chopped
13 - Lemon wedges
# How to Make It:
01 - In a large bowl whisk together olive oil, minced garlic, fresh lemon juice, dried oregano, smoked paprika, salt, and black pepper until emulsified.
02 - Place chicken breasts in a resealable bag or shallow dish, add half of the marinade, turn to coat thoroughly and refrigerate for at least 15 minutes or up to 2 hours for deeper flavor.
03 - Place zucchini rounds, bell pepper strips and red onion wedges in the bowl with the remaining marinade and toss to coat evenly.
04 - Preheat an outdoor grill or a heavy grill pan over medium-high heat until hot and lightly oiled to prevent sticking.
05 - Grill chicken breasts 6–8 minutes per side over direct heat, flipping once, until cooked through and internal temperature reaches 165°F.
06 - Arrange vegetables on the grill and cook 3–5 minutes per side, turning until charred at the edges and tender-crisp.
07 - Transfer chicken to a cutting board and let rest 5 minutes, then slice against the grain into even pieces.
08 - Arrange sliced chicken with the grilled vegetables on plates, garnish with chopped parsley and lemon wedges, and serve immediately.
