Ingredients:

  • 1/3 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1.5 lbs boneless skinless chicken breasts, sliced into 1-inch strips
  • 2 medium zucchini, sliced into thick half-moons
  • 2 large bell peppers (red and yellow), cut into 1-inch chunks
  • 1 medium red onion, cut into wedges
  • 2 tbsp olive oil
  • 1/2 tsp salt

Instructions:

  1. Whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper in a bowl.
  2. Place the chicken strips in a Ziploc bag or bowl and pour over two-thirds of the marinade. Massage the liquid into the meat and refrigerate for at least 30 minutes.
  3. Toss the sliced zucchini, bell peppers, and red onion in a bowl with the reserved marinade and a pinch of extra salt.
  4. Preheat your grill to medium-high heat (approx. 400°F / 200°C). Clean the grates and lightly oil them.
  5. Place the chicken strips on the grill and cook until they reach an internal temperature of 165°F (74°C).
  6. Grill the vegetables until they are charred and tender.