Grilled Oregano Lemon Chicken with Greek Vegetable Medley

Prepare the chicken marinade: In a bowl, combine the juice of 1 lemon, 2 tablespoons olive oil, 1 1/2 teaspoons dried oregano, 2 minced garlic cloves, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Place chicken breasts in a shallow dish and pour the marinade over them, turning to coat. Cover and refrigerate for at least 10 minutes while preparing vegetables.

Preheat grill to medium-high heat (around 400°F).

Cut zucchini into 1/2-inch thick slices. Core bell peppers and cut into 1-inch pieces. Slice red onion into 1/2-inch wedges. Halve the cherry tomatoes.

In a large bowl, toss the prepared vegetables with 2 tablespoons olive oil, remaining 1/2 teaspoon oregano, 1 minced garlic clove, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Place a grill basket or aluminum foil on one side of the grill. Add the vegetable mixture (except tomatoes and olives) to the basket or foil.

Remove chicken from marinade and place directly on the grill grates. Discard remaining marinade.

Grill chicken for 5-7 minutes per side until internal temperature reaches 165°F and juices run clear.

While chicken cooks, stir the vegetables occasionally until they begin to soften and char slightly, about 10-15 minutes.

In the last 5 minutes of cooking, add the cherry tomatoes and olives to the vegetable mixture.

Remove chicken from grill and let rest for 5 minutes before serving.

Cut the remaining lemon into wedges. Serve the grilled chicken with the vegetable medley and lemon wedges on the side.