Grilled Garlic and Herb Chicken and Veggies

Presented by Thierno Houedakor

Ingredients:

Chicken:

4 boneless, skinless chicken breasts

3 tbsp olive oil

4 cloves garlic, minced

1 tbsp fresh rosemary, chopped

1 tbsp fresh thyme, chopped

1 tbsp fresh parsley, chopped

1 tsp paprika

Salt and pepper to taste

Juice of 1 lemon

Vegetables:

1 red bell pepper, cut into large chunks

1 yellow bell pepper, cut into large chunks

1 zucchini, sliced into rounds

1 red onion, cut into wedges

1 lb asparagus, trimmed

3 tbsp olive oil

Salt and pepper to taste

1 tsp dried oregano

1 tsp garlic powder

Instructions:

Marinate the Chicken:

Prepare the Marinade: In a large bowl, mix together the olive oil, minced garlic, chopped rosemary, thyme, parsley, paprika, salt, pepper, and lemon juice.

Marinate the Chicken: Add the chicken breasts to the bowl and toss to coat them evenly with the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours for best results.

Prepare the Vegetables:

Season the Vegetables: In another large bowl, combine the bell peppers, zucchini, red onion, and asparagus. Drizzle with olive oil, and season with salt, pepper, dried oregano, and garlic powder. Toss to coat the vegetables evenly.

Grill the Chicken and Vegetables:

Preheat the Grill: Preheat your grill to medium-high heat.

Grill the Chicken: Remove the chicken from the marinade and place it on the grill. Grill for about 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.

Grill the Vegetables: While the chicken is grilling, place the vegetables on the grill. Grill the vegetables for about 4-5 minutes per side, or until they are tender and have nice grill marks.

Serve:

Plate the Dish: Transfer the grilled chicken and vegetables to a serving platter.

Garnish and Serve:

Garnish with additional fresh herbs if desired

Serve immediately.