Grilled Lemon-Herb Chicken with Veggie Skewers

Ingredients:
For the Chicken Marinade:

4 boneless, skinless chicken breasts

2 tablespoons olive oil

Juice of 1 lemon

Zest of 1 lemon

3 garlic cloves, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

½ teaspoon salt

½ teaspoon black pepper

For the Veggie Skewers:

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 zucchini, sliced into half moons

1 red onion, cut into chunks

1 tablespoon olive oil

Salt & pepper to taste

Wooden or metal skewers

Instructions:
Marinate the Chicken:
In a bowl or resealable bag, mix all marinade ingredients. Add chicken and coat well. Cover and marinate in the refrigerator for at least 30 minutes, preferably 2–4 hours.

Prep the Veggies:
Toss the chopped vegetables in olive oil, salt, and pepper. Thread them onto skewers, alternating colors and shapes for even grilling and eye appeal.

Preheat Grill:
Heat your grill to medium-high heat. Lightly oil the grates to prevent sticking.

Grill the Chicken:
Remove chicken from marinade and grill for about 5–6 minutes per side or until the internal temperature reaches 165°F.

Grill the Skewers:
Place veggie skewers on the grill and cook for 8–10 minutes, turning occasionally, until slightly charred and tender.

Serve:
Let the chicken rest for 5 minutes before slicing. Serve alongside the colorful veggie skewers and a wedge of lemon.

Why It’s Healthy:
Lean protein from grilled chicken supports muscle repair and satiety.

Colorful vegetables are loaded with antioxidants, fiber, and essential nutrients.

Healthy fats from olive oil support hormone balance and absorption of vitamins.

No added sugar, minimal sodium, and naturally gluten-free!