Grilled Lemon-Herb Chicken with Roasted Vegetable Medley

Ingredients

• 1 1/2 lbs boneless, skinless chicken breasts
• 3 tbsp lemon juice
• 2 tbsp olive oil
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• 2 cloves garlic, minced
• 2 cups broccoli florets
• 2 cups zucchini, diced
• 1 cup bell peppers, diced
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1

   In a shallow dish, combine the lemon juice, 2 tablespoons of olive oil, parsley, thyme, and garlic. Add the chicken breasts and turn to coat evenly. Cover and marinate for 30 minutes to 1 hour in the refrigerator.

2. 2

   Preheat the oven to 400°F (200°C). On a large baking sheet, toss the broccoli, zucchini, and bell peppers with 1 tablespoon of olive oil, salt, and black pepper. Spread the vegetables in a single layer and roast for 20-25 minutes, stirring halfway, until tender and lightly charred.