Grilled Chicken With Vegetable Stew Recipe

Marinate the Chicken

1. In a bowl, mix olive oil, lemon juice, minced garlic, salt, pepper, and your choice of herbs (such as thyme or rosemary). 2. Add the chicken breasts and coat them well with the marinade. 3. Cover and refrigerate for at least 30 minutes to allow the flavors to penetrate the chicken.

Prepare the Vegetable Stew

1. In a large pot, heat olive oil over medium heat. 2. Add chopped onions, carrots, and celery. Sauté until the vegetables are softened. 3. Add minced garlic and cook for another minute. 4. Stir in diced tomatoes, zucchini, bell peppers, and any other vegetables you like. 5. Add vegetable broth, salt, pepper, and herbs (such as thyme or oregano). 6. Bring to a boil, then reduce to a simmer. Let it cook until all the vegetables are tender.

Grill the Chicken

1. Heat the grill to medium-high heat. 2. Grill the marinated chicken breasts for about 6-7 minutes on each side, or until fully cooked and juices run clear. 3. Remove from the grill and let rest for a few minutes before slicing.

Serve

1. Ladle the vegetable stew into serving bowls. 2. Top with slices of grilled chicken. 3. Garnish with fresh herbs if desired. Serve hot.