Herby Grilled Chicken With Zucchini And Bell Pepper Fries

About

Keto doesn’t have to be complicated to be delicious and low carb. I love this dish because the chicken and veggies can be prepped and marinated ahead of time so it is ready for the grill. Chicken breasts are split in half to make them thinner and then coated in a rosemary thyme olive oil. Be sure to use fresh herbs and you really can’t over do them. The vegetables are sliced thick enough so they will not fall through the grill but into a large stick like a fry. These are coated with olive oil and salt and then charred to perfection.

Ingredients

1 ½ pound chicken breast boneless skinless raw
1 ¼ teaspoon coarse kosher salt by morton
2 ½ ounce extra virgin olive oil
3 tablespoon rosemary, fresh
3 tablespoon thyme, fresh
1 large zucchini
½ large – 3" diameter x 3 3/4" red bell peppers, raw
½ large – 3" diameter x 3 3/4" yellow bell peppers, raw
1 ½ tablespoon extra virgin olive oil
¼ teaspoon coarse kosher salt by morton

Instructions

Slice chicken breasts in half like you are slicing bread in half for a sandwich to make two thinner, flat pieces. Place them in a ziploc bag with 2.5 ounces of olive oil, chopped rosemary and thyme. Close the plastic bag and massage the chicken for several minutes and even pounding them slightly with your fists. This helps the salt into the meat.
In the meantime, slice zucchini into thick batons and slice the cheeks off the bell peppers. Place these into a medium mixing bowl and toss with additional olive oil and salt.
Preheat a grill until 500 F. Add the chicken shiny side down. Grill for several minutes until the chicken releases from the grill on its own.
Flip them. Cook for a few more minutes and then flip again. Repeat this until chicken is cooked through well (165 F).
Add veggies to the grill once the chicken is cooked halfway. Flip vegetables several times until cooked through.
Allow chicken to sit for 5 minutes before slicing and serving. Slice bell peppers as well into strips. Serve sliced chicken with cooked zucchini and bell peppers.