Lemon Herb Grilled Chicken with Roasted Vegetables

Preheat oven to 425°F (220°C) and prepare a grill or grill pan to medium-high heat.

Place chicken breasts between two pieces of plastic wrap and pound to an even 1/2-inch thickness.

In a bowl, combine 2 tablespoons each of finely chopped rosemary and thyme, 2 tablespoons parsley, 3 minced garlic cloves, 2 tablespoons olive oil, 2 tablespoons Dijon mustard, 1 tablespoon low-sodium soy sauce, 1 tablespoon honey, and the juice and zest of 1 lemon.

Reserve 2 tablespoons of this mixture for later, then coat the chicken breasts with the remaining marinade. Let rest for 15 minutes while preparing vegetables.

Cut zucchini and bell peppers into 1-inch chunks. Halve the cherry tomatoes and slice the red onion into wedges.

Place vegetables on a large baking sheet. Drizzle with 1 tablespoon olive oil, season with 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1 teaspoon dried oregano. Toss to coat evenly.

Roast vegetables in the preheated oven for 20-25 minutes, stirring halfway through, until tender and slightly caramelized.

While vegetables are roasting, combine 1/4 cup whole wheat breadcrumbs with 1 tablespoon parsley and the reserved 2 tablespoons of herb marinade. Press this mixture onto one side of each chicken breast.

Grill chicken breasts, breadcrumb-side up first, for 4-5 minutes. Carefully flip and grill for another 4-5 minutes until the internal temperature reaches 165°F (74°C).

For the yogurt sauce, mix 1/2 cup Greek yogurt with the remaining minced garlic clove, juice of half a lemon, and 1/2 teaspoon each of salt and pepper.

Let the chicken rest for 5 minutes before slicing.

Squeeze the remaining half lemon over the roasted vegetables.

Serve sliced chicken alongside the roasted vegetables with a dollop of the yogurt sauce on top or on the side.

Garnish with additional fresh herbs if desired.