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Grilled Garlic Chicken + Veggies

Ingredients

  • 1 1/2 lbs. boneless skinless chicken breasts
  • 1/2 tsp each sea salt and fresh ground black pepper or to taste
  • 4 Tbsps avocado oil or olive oil
  • 2 Tbsps apple cider vinegar
  • 6 fresh garlic cloves minced
  • 1/2 tsp chili flakes
  • 1 tsp oregano
  • 2 large zucchini sliced into 1/2 inch pieces
  • 4 bell peppers different colors, sliced into thick strips
  • 1 large sweet onion sliced into 1/4 inch pieces
  • a small handful of fresh parsley chopped

Instructions

  • 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!