Ingredients:

For the Chicken:

• 4 boneless skinless chicken breasts (or thighs)

• ½ cup barbecue sauce (your favorite brand)

• 1 tablespoon olive oil

• 1 teaspoon garlic powder

• 1 teaspoon smoked paprika

• ½ teaspoon salt

• ½ teaspoon black pepper

For the Veggies:

• 1 red bell pepper, sliced

• 1 yellow bell pepper, sliced

• 1 zucchini, sliced

• 1 red onion, sliced into rings

• 1 cup mushrooms, halved

• 1 tablespoon olive oil

• 1 teaspoon Italian seasoning

• Salt and pepper to taste

Instructions:

1. Prep the Chicken:

• In a large bowl, coat the chicken breasts with olive oil, garlic powder, smoked paprika, salt, and pepper.

• Brush each piece generously with barbecue sauce.

• Set aside to marinate while you prep the veggies (10 minutes is enough if you’re short on time).

2. Prep the Veggies:

• Toss all the sliced vegetables in olive oil, Italian seasoning, salt, and pepper.

3. Preheat the Platinum Grill Pan:

• Place your Platinum Grill Pan over medium heat for 2–3 minutes until nicely preheated (a few water drops should dance and evaporate).

4. Grill the Chicken:

• Place the marinated chicken onto the grill pan.

• Grill for about 6–7 minutes per side, brushing with a little more barbecue sauce as you flip.

• Use a meat thermometer if needed — internal temp should be 165°F (74°C).

5. Grill the Veggies:

• Once you flip the chicken, add the veggies around the chicken in the grill pan.

• Stir the veggies occasionally so they get nice grill marks and tender-crisp.

6. Serve:

• Remove everything from the grill pan.

• Let the chicken rest for a couple of minutes, then slice.

• Serve the juicy BBQ chicken over a bed of colorful grilled veggies.

Optional Sides:

• Serve with baked potatoes, garlic bread, or a simple garden salad for a full family meal!