Grilled Chicken And Peppers
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Diet: Gluten-Free, Low-Carb
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, sliced into strips
- 3 large bell peppers (red, yellow, and green), sliced into thick strips
- 1 large red onion, cut into wedges
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh lemon juice
- Fresh parsley for garnish (optional)
Instructions
- In a large mixing bowl, combine the olive oil, minced garlic, dried oregano, smoked paprika, salt, pepper, and lemon juice. Add the chicken strips, sliced peppers, and onion wedges to the bowl. Toss everything thoroughly until the meat and vegetables are evenly coated in the marinade. Let it sit for 10-15 minutes while you preheat the grill.
- Clean your grill grates and preheat the grill to medium-high heat (about 400°F). If you are using a grill basket, place it on the grill now so it can heat up. Using a grill basket prevents the smaller vegetable strips from falling through the grates.
- Place the chicken strips and vegetables onto the grill or into the grill basket. Cook for about 12 to 15 minutes, turning occasionally with tongs. You want the chicken to be cooked through (reaching an internal temperature of 165°F) and the peppers to have nice char marks and a tender-crisp texture.
- Remove the chicken and peppers from the grill and transfer them to a serving platter. Let the meat rest for 3 to 5 minutes to allow the juices to redistribute. Sprinkle with fresh chopped parsley if desired and serve immediately.
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