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Best Easy Dinner Ideas For Summer

Best Easy Dinner Ideas For Summer

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Ingredients

Scale
  • 1.5 lbs Boneless, skinless chicken breasts, pounded to even thickness
  • 2 Medium zucchinis, sliced into half-moons
  • 1 Red bell pepper, cut into wide strips
  • 1 Yellow bell pepper, cut into wide strips
  • 1 Red onion, cut into wedges
  • 3 Tablespoons extra virgin olive oil
  • 3 Cloves garlic, minced
  • 1 Teaspoon dried oregano
  • 1/2 Teaspoon smoked paprika
  • 1 Lemon, zested and juiced
  • Salt and freshly ground black pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Start by preheating your outdoor grill to medium-high heat (about 400°F). While the grill warms up, whisk together the olive oil, minced garlic, lemon juice, lemon zest, oregano, smoked paprika, salt, and pepper in a large bowl. Place the chicken breasts and all the chopped vegetables into the bowl. Toss everything thoroughly until the chicken and produce are evenly coated in the herb marinade. Let it sit for about 10 minutes at room temperature to allow the flavors to penetrate.
  2. Clean and lightly oil your grill grates to prevent sticking. Place the chicken breasts on the hottest part of the grill. Arrange the vegetable slices around the chicken, using a grill basket for the smaller pieces if necessary. Grill the chicken for 6 to 7 minutes per side or until the internal temperature reaches 165°F. Flip the vegetables occasionally, cooking them for about 8 to 10 minutes total until they are tender and show beautiful char marks. Remove everything from the grill and place them on a clean platter.
  3. Let the chicken rest for 5 minutes before slicing it into strips. This keeps the juices inside for maximum tenderness. Arrange the grilled zucchini, peppers, and onions on a large serving dish or individual plates. Top the vegetables with the sliced chicken. Sprinkle fresh chopped parsley over the top and add an extra squeeze of fresh lemon juice for a bright finish. Serve immediately while warm.