Grilled Lemon Herb Chicken with Roasted Vegetables Recipe.

Recipe: Grilled Lemon Herb Chicken with Roasted Vegetables

This recipe is tailored for those following a low-carb, dairy-free diet, emphasizing fresh ingredients and bold flavors

Ingredients:

For the Chicken:

• 4 boneless, skinless chicken breasts
• Zest and juice of 1 lemon
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste

For the Roasted Vegetables:

• 1 large zucchini, sliced into rounds
• 1 large red bell pepper, cut into strips
• 1 medium red onion, cut into wedges
• 2 tablespoons olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried rosemary
• Salt and pepper to taste

Instructions:

1. Prepare the Chicken:

   • In a bowl, combine the lemon zest, lemon juice, minced garlic, olive oil, dried oregano, dried thyme, salt, and pepper.
   • Place the chicken breasts in a shallow dish or resealable plastic bag. Pour the marinade over the chicken, making sure each piece is well coated. Marinate in the refrigerator for at least 30 minutes (or up to 4 hours) to allow the flavors to meld.

2. Preheat the Grill:

   • Preheat your grill to medium-high heat (about 400-450°F / 200-230°C).
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3. Prepare the Vegetables:

   • While the chicken is marinating, prepare the vegetables.
   • In a large bowl, toss the zucchini rounds, red bell pepper strips, and red onion wedges with olive oil, dried basil, dried rosemary, salt, and pepper until evenly coated.

4. Grill the Chicken:

   • Remove the chicken from the marinade and discard the marinade.
   • Place the chicken breasts on the preheated grill. Grill for about 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through with nice grill marks. Cooking time may vary depending on the thickness of the chicken breasts.
   • To ensure the chicken is cooked thoroughly, use a meat thermometer.

5. Roast the Vegetables:

   • While the chicken is grilling, spread the seasoned vegetables evenly on a baking sheet lined with parchment paper.
   • Place the baking sheet in the oven and roast at 400°F (200°C) for 20-25 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.

6. Serve:

   • Once the chicken is cooked through and the vegetables are roasted to perfection, remove from heat.
   • Serve the grilled lemon herb chicken alongside the roasted vegetables. Garnish with fresh herbs if desired.

7. Enjoy Your Low-Carb, Dairy-Free Meal:

   • This flavorful dish is packed with protein from the chicken and an array of vitamins and minerals from the colorful roasted vegetables. It's perfect for those following a low-carb, dairy-free lifestyle, offering a satisfying and nutritious meal without sacrificing on taste.

Note: Feel free to customize this recipe by swapping out vegetables based on your preferences or what's in season. You can also adjust the herbs and seasoning to suit your taste buds. Enjoy your delicious and healthy meal!