Herb-Marinated Grilled Chicken with Charred Vegetables

Ingredients

Quantities are for 4 servings.

• 1 1/2 lb Boneless skinless chicken breasts
• 4 tbsp Olive oil
• 3 cloves Garlic
• 2 tbsp Lemon juice
• 1 tbsp Dried oregano
• 1 tsp Dried thyme
• 1 each Zucchini, sliced lengthwise
• 1 each Bell pepper (red), quartered
• 1 each Red onion, cut into wedges
• 1 1/2 cups (dry) White or brown rice (optional)

Instructions

1. In a large bowl, combine 3 tablespoons olive oil, the garlic, lemon juice, oregano, thyme, salt, and pepper.
2. Add the chicken breasts, coat thoroughly, and marinate for at least 30 minutes (up to 4 hours in the refrigerator). If the breasts are very thick, butterfly cut them like a hamburger bun into two thinner pieces each.
3. Toss the vegetables with the remaining olive oil, salt, and pepper.
4. Preheat the grill to medium-high heat (about 400°F).
5. Grill the chicken 6-7 minutes per side, until it reaches 165°F internally. If serving with rice, start cooking it according to package directions as soon as the chicken goes on the grill.
6. Grill the vegetables 3-4 minutes per side, until tender with nice grill marks.
7. Slice the chicken before serving alongside the vegetables (and rice, if using).