Servings
Prep time
Cook time
Recipe
Ingredients
- 4 skinless chicken breasts
- 2 lemons
- 3 tbsp olive oil
- 2 tsp minced garlic
- 1 tbsp fresh thyme leaves, chopped
- 1 tbsp fresh rosemary leaves, chopped
- 2 medium zucchinis, sliced
- 1 red capsicum, sliced
- 1 red capsicum, sliced
- 1 red onion, sliced
- 2 tbsp balsamic glaze
- Fresh parsley, to garnish
- Salt & pepper, to taste
Method
- Preheat grill to medium-high heat.
- In a small bowl, combine the juice of 1 lemon, olive oil, minced garlic, thyme, rosemary, salt and pepper. Mix well to create a marinade.
- Place the chicken breasts into a shallow dish and pour the marinade over them. Ensure the chicken is evenly coated. Allow to marinate for 30 mins.
- Meanwhile, preheat oven to 200°C.
- In a large baking dish, combine the sliced zucchinis, capsicum and red onion. Drizzle with olive oil, balsamic glaze, salt and pepper and toss until well coated.
- Place the baking dish into the oven for 20-25 mins or until tender and slightly caramelised. Stir occasionally.
- Meanwhile, grill the marinated chicken breasts for 6-8 mins per side. Squeeze juice of remaining lemon over the chicken.
- Once the chicken is cooked, remove from the grill and set aside for a few mins. Then, slice chicken breasts into thin strips.
- On a platter, serve grilled lemon herb chicken alongside the roasted vegetables. Garnish with fresh parsley.
- Tip: Don’t forget to have some refreshing beverages and a selection of sides or salads to accompany the main dish.
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