Ingredients
- 4-6 boneless, skinless chicken breasts
- 6 cups assorted vegetables cut into large chunks (fennel, zucchini, peppers, summer squash, mushrooms, cherry tomatoes, purple onion)
- 4 tsp minced garlic
- 2 tsp lemon zest
- 1/2 cup lemon juice
- 1/2 cup extra virgin olive oil
- 1/2 cup chopped fresh oregano
- 1 tsp sea salt
- 1 tsp black pepper
- Whisk the garlic, lemon zest, oregano, lemon juice, extra virgin olive oil, salt and pepper until it's well incorporated.
- Pour half the marinade over the chicken breasts and refrigerate overnight - or freeze for later. If freezing for later, place the remaining marinade in a freezer bag and label to go with the chicken breasts - perfect for transporting to the cabin or a quick dinner later on!
- An hour or two before grilling, toss the vegetables in the remaining marinade and let them bathe in that for an hour or two.
- When you're ready to grill, pull the chicken out of the fridge, cut off the tenders and set aside. Using a meat mallet or a rolling pin, pound the chicken breasts on their thicker ends to flatten a bit and make for a more uniform shape. Bring to room temp.
- Preheat the grill to medium high and place all the vegetables either directly onto the grill or into a grill basket - you can get these anywhere and they make for easy grilling- toss and turn in the grill basket every 2- 3 minutes or turn over on the grill, and add a little more salt and pepper to taste as you go.
- When the veggies have grilled 15 minutes, add salt and pepper to the chicken breasts and grill for about 4 minutes a side until they reach an internal temp of 155 degrees. Throw the tenders on last and grill for about 3-4 minutes total.
- Toss the grilled chicken with the vegetables and serve family style on a big platter.
