Grilled Lemon Chicken & Vegetables 

Makes 4 servings  Total time: 30 minutes

For the Chicken, Grill:

4 boneless, skinless chicken breasts, brushed with olive oil and seasoned with salt and black pepper (6-8 oz. Each)

3 Tbsp. Olive oil

1 Tbsp. Minced lemon zest

1 Tbsp. Fresh lemon juice 

1 Tbsp. Minced fresh flat-leaf parsley 

Salt and black pepper 

For the vegetables, toss: 

3 cups sliced zucchini 

1 lb. Asparagus, trimmed

1 small red onion, cut into 1/2-inch-thick slices

2 Tbsp. Olive oil

1 red bell pepper

Preheat grill to medium-high. Brush grill grate with oil. 

Whisk together 3 Tbsp. Oil, zest, lemon juice, and parsley; season with salt and black pepper.

Grill chicken, covered, 5 minutes per side. Brush oil mixture into chicken in the last few minutes of grilling. Reserve any remaining oil. Remove chicken from grill, tent with foil, and let rest 3-4 minutes. 

For the vegetables, toss zucchini, asparagus, and onion with 2 Tbsp. Oil; season with salt and black pepper. Grill vegetables (including bell pepper), covered, until charred, 5-6 minutes. Chop zucchini, asparagus, and onion into bite-sized pieces. Transfer bell pepper to a bowl, cover with plastic wrap, and let steam 10 minutes. Peel, seed, and dice bell pepper. 

Serve chicken with reserved oil mixture, and grilled mixture. 

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