In a medium mixing bowl, whisk your oil, vinegar, together with sea salt, pepper, minced garlic, chili flakes and oregano.

Place the chicken breast in a Ziploc bag, or glass bowl and pour in HALF of your olive-garlic mixture. Shake or toss to combine, then allow chicken to marinade for at least 30 minutes, covered in the refrigerator.

Meanwhile prepare your veggies, and place them in a large bowl. Add the remaining garlic oil mixture and toss well to coat.

Heat an outdoor or an stovetop grill to medium-high heat.

Discard all marinade.

Place the veggies on the grill and cook in batches, flipping them constantly until the edges are nicely charred, about 5-6 minutes until they are crisp-tender.

Set on a platter as they are ready.

Grill your chicken about 5 minutes on each side, or until internal temperature reaches 165 degrees F.

Place chicken on your platter next to the veggies, and sprinkle with fresh chopped parsley if desired.

Enjoy!