Grilled Lemon Garlic Chicken with Roasted Vegetables

Ingredients:

For the Chicken:

• 2 boneless, skinless chicken pieces
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 lemon (zest and juice)
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Roasted Vegetables:

• 1 medium zucchini, sliced
• 1 red bell pepper, chopped
• 1 small red onion, cut into wedges
• 1 cup cherry tomatoes
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste

Instructions:

1. Marinate the Chicken:
   In a small bowl, mix olive oil, minced garlic, lemon zest, lemon juice, oregano, paprika, salt, and pepper. Place chicken breasts in a shallow dish and pour the marinade over them. Cover and marinate in the fridge for at least 30 minutes (or up to 2 hours for more flavor).
2. Preheat the Oven:
   Preheat your oven to 400°F (200°C).
3. Prepare the Vegetables:
   On a large baking sheet, spread out the zucchini, bell pepper, red onion, and cherry tomatoes. Drizzle with olive oil, and sprinkle with dried thyme, garlic powder, salt, and pepper. Toss everything to coat evenly.
4. Roast the Vegetables:
   Roast in the oven for about 20-25 minutes, tossing halfway through, until the vegetables are tender and slightly golden.
5. Grill the Chicken:
   While the vegetables are roasting, heat a grill pan (or outdoor grill) over medium heat. Remove the chicken from the marinade and grill for about 5-6 minutes on each side, or until the internal temperature reaches 165°F (74°C).
6. Serve:
   Slice the grilled chicken and serve with the roasted vegetables on the side. Optionally, garnish with fresh herbs like parsley or cilantro for added flavor.

This dish is light, flavorful, and loaded with protein and veggies, making it a perfect healthy meal that’s also low-carb!