Method:
Marinate the Chicken:
- In a bowl, combine the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, salt, and pepper.
- Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Ensure the chicken is evenly coated.
- Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to infuse.
Prepare the Vegetables:
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, toss together the sliced bell peppers, red onion, zucchini, yellow squash, and cherry tomatoes with olive oil, salt, and pepper.
- Spread the vegetables evenly on a large baking sheet lined with parchment paper.
Roast the Vegetables:
- Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized. Stir halfway through cooking for even roasting.
- Once done, remove the baking sheet from the oven and set aside.
Cook the Chicken:
- While the vegetables are roasting, heat a grill pan or skillet over medium-high heat.
- Remove the chicken breasts from the marinade (discard the marinade) and cook them for about 6-7 minutes per side, or until they are cooked through and no longer pink in the center. The cooking time may vary depending on the thickness of the chicken breasts.
- Remove the cooked chicken from the pan and let it rest for a few minutes before slicing.
Assemble the Dish:
- Arrange the roasted vegetables on a serving platter or individual plates.
- Slice the cooked chicken breasts and place them on top of the roasted vegetables.
- Garnish with chopped fresh parsley or basil if desired.
Serve and Enjoy the Tender Chicken Delight:
- Serve the Tender Chicken Delight immediately while it's warm.
- This dish pairs beautifully with rice, quinoa, or a fresh green salad on the side.
