Indulge in a burst of flavors and textures that highlight the best of Italian cuisine with this hearty, healthy dish!

1

Begin by preheating your grill or grill pan over medium-high heat for about 5 minutes.

2

While the grill heats up, prepare your vegetables. Slice the zucchini, eggplant, and bell pepper into thick strips.

3

In a bowl, drizzle 1 tablespoon of olive oil over the sliced vegetables and season with salt, black pepper, and Italian seasoning. Toss them to ensure they're evenly coated.

4

Next, take the chicken breasts and rub them with the remaining olive oil, salt, black pepper, and a splash of lemon juice for flavor.

5

Once your grill is hot, place the chicken breasts on it. Grill them for about 6-7 minutes on each side, or until they reach an internal temperature of 165°F (75°C).

6

While the chicken is grilling, add the seasoned vegetables to the grill. Grill each side for about 4-5 minutes, or until they are tender and have nice grill marks.

7

Once everything is cooked, remove the chicken and vegetables from the grill. Let the chicken rest for a couple of minutes before slicing.

8

Serve the sliced chicken alongside the grilled vegetables. Drizzle with additional lemon juice if desired.

2

• Add a sprinkle of feta cheese on top before serving for a salty kick.
• Serve the dish over a bed of quinoa for added protein and a nutty flavor.
• Incorporate seasonal vegetables such as asparagus or cherry tomatoes for a colorful twist.

• Ensure your grill is well-oiled to prevent sticking and to achieve those beautiful grill marks.
• Marinating the chicken in lemon juice and herbs for a few hours can enhance the flavor even more.
• Experiment with different vegetables based on what’s in season or your personal preferences.

• fat: 18 g
• fiber: 5 g
• protein: 45 g
• calories: 400 kcal
• carbohydrates: 16 g

This dish provides a balanced combination of protein from the chicken and fiber from the vegetables, making it a healthy option for a satisfying meal.

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