Grilled Chicken Breast with Roasted Vegetables

Ingredients

• 1½ lb boneless, skinless chicken breasts
• 1 zucchini
• 2 bell peppers
• 1 red onion
• 3 cup broccoli florets
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp dried oregano
• ¾ tsp salt
• ½ tsp black pepper
• 2 lemon wedges (optional)
• 2 tbsp fresh parsley (optional)

Steps

1. Preheat oven to 400°F (200°C). Chop zucchini, bell peppers, and red onion into 1-inch pieces. Toss all vegetables with 2 tablespoons olive oil, garlic powder, paprika, half of the salt, and half of the pepper on a large baking sheet.
2. Roast vegetables for 20-25 minutes, or until tender-crisp and slightly caramelized, flipping halfway through.
3. While vegetables roast, preheat grill to medium-high heat. Pat chicken breasts dry and rub with remaining 1 tablespoon olive oil, oregano, and remaining salt and pepper.
4. Grill chicken for 6-8 minutes per side, or until internal temperature reaches 165°F (74°C).
5. Remove chicken from grill and let rest for 5 minutes before slicing.
6. Serve sliced grilled chicken with roasted vegetables. Garnish with fresh parsley and lemon wedges, if desired.