# What You'll Need:
→ Herb Marinade
01 - 3 tablespoons olive oil
02 - 2 tablespoons fresh lemon juice
03 - 2 cloves garlic, minced
04 - 2 tablespoons fresh parsley, chopped
05 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
06 - 1 tablespoon fresh oregano, chopped or 1 teaspoon dried oregano
07 - ½ teaspoon salt
08 - ¼ teaspoon black pepper
→ Chicken and Zucchini
09 - 4 boneless, skinless chicken breasts (about 5.3 ounces each)
10 - 2 medium zucchinis, sliced lengthwise into ½-inch thick strips
11 - 1 tablespoon olive oil (for zucchini)
12 - Salt and black pepper, to taste
# How to Make It:
01 - Whisk olive oil, lemon juice, garlic, parsley, thyme, oregano, salt, and black pepper in a bowl until well combined.
02 - Place chicken breasts in a resealable plastic bag or shallow dish, pour marinade over them, turning to coat thoroughly. Seal and refrigerate for at least 30 minutes or up to 2 hours for enhanced flavor.
03 - Heat grill or grill pan to medium-high temperature.
04 - Toss zucchini slices with 1 tablespoon olive oil, salt, and black pepper evenly.
05 - Remove chicken from marinade, allowing excess to drip off and discard marinade. Grill chicken for 5 to 7 minutes per side until cooked through and internal temperature reaches 165°F.
06 - Grill zucchini strips for 2 to 3 minutes on each side until tender with slight char marks.
07 - Plate grilled chicken alongside zucchini. Optionally garnish with additional fresh herbs.
