Sheet Pan Shrimp

Grilled Chicken

• 4 boneless, skinless chicken breasts
• 1/4 cup VIOS extra virgin olive oil
• 1 lemon, zest and juice
• 3 garlic cloves, minced
• 1 tablespoon fresh oregano, chopped
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon fresh thyme, chopped
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• Lemon wedges and fresh parsley for garnish

Roasted Veggies

• 1 zucchini, sliced into rounds
• 1 red bell pepper, chopped into chunks
• 1 yellow bell pepper, chopped into chunks
• 1 red onion, cut into wedges
• 1 cup cherry tomatoes
• 2 tablespoons extra virgin olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Grilled Chicken

1. Mix olive oil, lemon juice, lemon zest, garlic, oregano, parsley, thyme, cumin, salt, and pepper in a bowl.
2. Coat the chicken in the marinade and refrigerate for 30 minutes to 2 hours.
3. Heat your grill or grill pan to medium-high heat and oil the grates.
4. Grill the chicken for 6-7 minutes per side until fully cooked (internal temperature of 165°F).
5. Let the chicken rest for a few minutes, garnish with lemon wedges and parsley, and serve with roasted veggies or couscous.

Roasted Veggies

1. Preheat the oven to 400°F (200°C).
2. Place the zucchini, bell peppers, red onion, and cherry tomatoes on a baking sheet.
3. Drizzle the vegetables with olive oil and sprinkle with oregano, thyme, salt, and pepper. Toss everything together to ensure the veggies are evenly coated.
4. Spread the vegetables out in a single layer on the baking sheet.
5. Roast in the oven for 20-25 minutes, or until the veggies are tender and slightly caramelized, stirring halfway through.
6. Serve alongside the Grilled Mediterranean Chicken.