"Ingredients:
For the Italian Lemon Herb Grilled Chicken:
- 4 boneless, skinless chicken breasts
- 1/2 cup extra virgin olive oil
- 1 lemon, juiced and zested
- 2 cloves garlic, minced
- 1 tablespoon dried Italian seasoning
- Salt and pepper to taste
For the Roasted Vegetables:
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 2 zucchinis, sliced into 1/2-inch thick rounds
- 1 red onion, cut into wedges
- 2 tablespoons olive oil
- Salt and pepper to taste
Directions:
1. To prepare the chicken, place the chicken breasts in a large zip-top bag. In a bowl, whisk together olive oil, lemon juice, lemon zest, garlic, Italian seasoning, salt, and pepper. Pour the mixture over the chicken, seal the bag, and refrigerate for at least 2 hours, or up to overnight.
2. Preheat your grill to medium-high heat. Remove the chicken from the marinade, letting any excess drip off. Grill the chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F. Remove from the grill and let rest for 5 minutes.
3. To prepare the vegetables, preheat your oven to 400°F. Place the vegetables on a large baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast for 20-25 minutes, or until the vegetables are tender and lightly browned.
4. Serve the grilled chicken with the roasted vegetables on the side.
Cooking time: Approximately 45 minutes
Nutrition info (per serving): Calories: 410; Protein: 30g; Carbohydrates: 16g; Fat: 26g; Fiber: 4g; Sugar: 7g.
Personal tips and unique twists:
- Add a sprinkle of freshly grated Parmesan cheese on the roasted vegetables for a delicious touch.
- For an extra jolt of flavor, you can add a few sprigs of fresh herbs like rosemary or thyme to the chicken marinade.
- If you prefer your vegetables with a bit of crunch, reduce the roasting time to 15 minutes.
Remember to always let your chicken rest after grilling. This allows the juices to redistribute throughout"
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