Saturday, March 7, 2015

Lemon-Garlic-Herb Grilled Medley

I was looking for something easy to make for dinner as of late, but still wanted the wow factor to be there. I bought some fresh veggies form the local market as well as a few chicken breasts and planned on throwing them on the grill. But I didn't have the chance to marinate the chicken beforehand and was in a bind to try and give it some flavor in a limited amount of time. So I basically marinated it AFTER the chicken and veggies were cooked. That's right. After. By tossing the grilled chicken and veggies into the marinade afterwards, it allowed them to soak up the flavor as they cooled down enough to eat. This is perfect as a dinner for one, or can feed an army. Just be ready to hear silence during mealtime, because no one is going to want to take a break from this one!

Lemon-Garlic-Herb Grilled Medley


  • 4 chicken breasts
  • 2 large red bell peppers, halved, stems and seeds removed
  • 4 large zucchini, halved lengthwise
  • 1/4 cup freshly squeezed lemon juice
  • 2 tbsp. freshly chopped parsley
  • 1 tbsp. dried oregano
  • 3 garlic cloves, minced
  • 2 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 1/4 cup olive oil
Preheat grill to medium-high heat. Grill the chicken breasts, about 6 minutes on one side, then flip over to the other side. When you flip the chicken, add the veggies to the grill. Finish cooking the chicken and veggies together (chicken should register about 165 degrees F on an instant read thermometer).

Meanwhile in large bowl, whisk together the lemon juice, parsley, oregano, garlic, salt, and pepper. While still whisking, slowly drizzle the olive oil in. 

Once the chicken is cooked through and the veggies are softened with clear grill marks, remove them from the grill and toss in the bowl of the marinade. Place them all onto a serving platter and drizzle with the remaining marinade. Garnish with extra parsley. 

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