Garlic Herb Chicken with Roasted Red Peppers

1. 1
   prep

   Make the garlic herb marinade.

   1.In a small bowl, combine 2 tbsp olive oil, minced garlic, dried oregano, dried thyme, salt, and black pepper.

   2.Mix well to form a paste.
2. 2
   prep

   Marinate the chicken.

   1.Pat the chicken breasts dry with paper towels.

   2.Rub the garlic herb mixture evenly over both sides of each chicken breast.

   3.Let the chicken rest at room temperature for 10 minutes while you roast the peppers.

   TIPLetting the chicken come to room temperature ensures even cooking. Don't skip this step.
3. 3
   roast

   Roast the red peppers.

   1.Preheat the broiler to high.

   2.Place the quartered red bell peppers skin-side up on a baking sheet.

   3.Broil for 8 to 10 minutes, until the skins are blistered and blackened.

   4.Transfer to a bowl, cover with a plate, and let steam for 5 minutes. Peel off the skins and set aside.

   TIPSteaming the peppers in a covered bowl loosens the skins, making them easy to peel.
4. 4
   grill

   Cook the chicken breasts.

   1.Heat the remaining 1 tbsp olive oil in a large grill pan or skillet over medium-high heat.

   2.Place the marinated chicken in the pan. Cook for 6 to 7 minutes on the first side without moving.

   3.Flip and cook for another 6 to 7 minutes, until the internal temperature reaches 165°F (74°C) and the chicken is golden brown.

   4.Transfer the chicken to a plate, tent loosely with foil, and rest for 5 minutes.

   TIPResist the urge to move the chicken around. Let it sear undisturbed for a perfect golden crust.
5. 5
   assemble

   Slice and plate the dish.

   1.Slice the rested chicken breasts against the grain into thick strips.

   2.Arrange the chicken slices on a serving platter with the roasted red peppers.

   3.Drizzle with fresh lemon juice and sprinkle with chopped parsley.

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