Grilled Lemon Herb Chicken with Roasted Vegetables

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4 boneless, skinless chicken breasts
2 lemons, juiced and zested
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and pepper to taste
2 cups mixed vegetables (such as bell peppers, zucchini, and onions), cut into chunks
Cooking spray

In a small bowl, whisk together the lemon juice, lemon zest, olive oil, garlic, oregano, thyme, salt, and pepper.
Place the chicken breasts in a shallow dish and pour the marinade over them. Coat the chicken evenly, then cover and refrigerate for at least 30 minutes (or up to overnight for more flavor).
Preheat the grill to medium-high heat. Remove the chicken from the marinade and discard any excess marinade.
Grill the chicken breasts for about 6-8 minutes per side or until cooked through, with an internal temperature of 165°F (75°C).
While the chicken is grilling, preheat the oven to 425°F (220°C). Line a baking sheet with foil and lightly coat it with cooking spray.
Arrange the mixed vegetables on the prepared baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat evenly.
Roast the vegetables in the preheated oven for about 20-25 minutes or until tender and lightly browned, stirring halfway through.
Serve the grilled lemon herb chicken with the roasted vegetables on the side.

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