Lemon Herb Grilled Chicken with Roasted Vegetables

Ingredients:

For the Chicken:

4 boneless, skinless chicken breasts
2 tbsp olive oil
Juice and zest of 1 lemon
3 garlic cloves, minced
1 tbsp fresh rosemary, chopped (or 1 tsp dried)
1 tbsp fresh thyme, chopped (or 1 tsp dried)
Salt and pepper to taste
For the Roasted Vegetables:

1 cup baby carrots
1 cup zucchini, chopped into rounds
1 red bell pepper, chopped
1 tbsp olive oil
Salt and pepper to taste
1 tsp dried oregano
Instructions:

Marinate the Chicken:

In a bowl, combine the olive oil, lemon juice, lemon zest, garlic, rosemary, thyme, salt, and pepper.
Place the chicken breasts in a ziplock bag or shallow dish and pour the marinade over the chicken. Seal and refrigerate for at least 30 minutes (or up to 4 hours).
Prepare the Roasted Vegetables:

Preheat the oven to 425°F (220°C).
On a baking sheet, toss the baby carrots, zucchini, and bell pepper with olive oil, salt, pepper, and oregano. Roast for 20-25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
Grill the Chicken:

Preheat a grill or grill pan over medium-high heat.
Remove the chicken from the marinade and grill for 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C).
Serve:

Serve the grilled chicken alongside the roasted vegetables. Garnish with additional fresh herbs if desired.