Ingredients:

  • 1.5 pounds boneless, skinless chicken breasts
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • Salt to taste
  • Pepper to taste
  • 2 large bell peppers (red, yellow, or orange), halved and seeds removed
  • 1 tablespoon olive oil
  • Salt to taste
  • Pepper to taste

Instructions:

  1. In a mixing bowl, combine the olive oil, lemon juice, minced garlic, oregano, paprika, salt, and pepper.
  2. Add the chicken breasts to the marinade, ensuring they are well coated. Allow marinating for at least 15 minutes while preparing the peppers.
  3. Preheat the oven to 425°F (220°C). Place the halved bell peppers on a baking sheet, drizzle with olive oil, and season with salt and pepper.
  4. Roast the peppers in the preheated oven for 20-25 minutes until they are tender and slightly charred.
  5. Preheat the grill to medium-high heat (about 375-400°F / 190-200°C).
  6. Remove the chicken from the marinade, shaking off any excess. Grill for 6-7 minutes per side or until the internal temperature reaches 165°F (75°C).
  7. Plate the grilled chicken alongside the roasted peppers and enjoy!