Ingredients:

  • 1/4 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 2 lbs boneless, skinless chicken breasts
  • 2 medium zucchini, sliced into thick rounds
  • 1 red bell pepper, cut into chunks
  • 1 yellow bell pepper, cut into chunks
  • 1 bunch asparagus, woody ends trimmed
  • 2 tbsp olive oil
  • 1/2 tsp smoked paprika

Instructions:

  1. Whisk together the olive oil, lemon juice, garlic, oregano, salt, and pepper in a mixing bowl.
  2. Place chicken breasts in a zip-top bag, pour the marinade over them, and refrigerate for 30 minutes.
  3. Toss the sliced zucchini, bell pepper chunks, and trimmed asparagus in a separate bowl with 2 tbsp olive oil and smoked paprika until lightly coated.
  4. Preheat the grill to medium-high heat (approximately 400°F / 200°C).
  5. Place chicken on the grill and cook for 6-8 minutes per side until the internal temperature reaches 165°F (74°C).
  6. During the last 8 minutes of the chicken's cook time, add the vegetables to the grill, turning occasionally until charred.
  7. Remove chicken to a platter and let rest for 5 minutes to redistribute juices before serving.