Ingredients:
1 lb. chicken breast strips, thawed
6 Tablespoons olive oil
2 oranges zested & juiced, seeds removed
1 Tablespoon paprika
1 teaspoon garlic powder
Salt and pepper to taste
1/2 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon marjoram or oregano
2 zucchini, cut in half & sliced lengthwise
1 large onion, cut in bite-size pieces
Directions:
In a bowl, mix 2 Tablespoons olive oil, paprika, 1/2 teaspoon garlic powder, zest and juice of oranges, and salt and black pepper to taste. Create a paste, rub onto chicken and marinate for 15 minutes in refrigerator. In another bowl, mix remaining oil and herbs. Add zucchini, mix until covered and set aside on a large plate. In the same bowl, add onions and mix with the oil. Preheat grill on high, then reduce to medium heat. Grill chicken until dark marks appear; flip and do the same on the other side. Chicken is done when firm to the touch or it has reached an internal temperature of 165 F. Use a preheated grill tray or aluminum foil with perforations to cook vegetables at the same time. Place zucchini and onions in one layer and grill until slightly charred. To serve, place vegetables in center of plate and top with chicken strips. Serves 4.