Grilled Lemon-Herb Chicken Thighs with Roasted Zucchini and Barley

Ingredients

• 1 1/2 pounds boneless, skinless chicken thighs
• 1/4 cup lemon juice
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 3 cups zucchini, sliced
• 2 cups barley, cooked
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. 1

   In a large resealable bag, combine the chicken thighs, lemon juice, 1 tablespoon of olive oil, garlic, oregano, and basil. Seal the bag and refrigerate for 30 minutes to 1 hour to allow the flavors to marinate.

2. 2

   Preheat the oven to 400°F. Toss the sliced zucchini with the remaining 1 tablespoon of olive oil, salt, and pepper. Spread the zucchini on a baking sheet and roast for 20-25 minutes, turning occasionally, until tender and lightly browned.