Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• Salt and freshly ground black pepper (to taste)
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 cup baby carrots
• 1 red bell pepper, sliced into strips
• 1 zucchini, sliced
• 1 tablespoon fresh parsley, chopped (for garnish)
• Lemon wedges (optional, for serving)

Instructions:

1. Preheat the Grill: Preheat the Platinum Grill Pan over medium-high heat. You’ll need a clean and heated surface to ensure even grilling of the chicken breasts.

2. Season the Chicken: In a small bowl, mix the olive oil, paprika, garlic powder, dried thyme, rosemary, salt, and pepper. Rub this mixture onto the chicken breasts evenly.

3. Grill the Chicken: Place the chicken breasts on the grill pan. Cook for about 5-6 minutes per side, until the chicken is golden brown on the outside and cooked through (internal temperature should reach 165°F/74°C).

4. Roast the Vegetables: While the chicken is grilling, preheat your oven to 400°F (200°C). Toss the baby carrots, red bell pepper strips, and zucchini slices with a little olive oil, salt, and pepper on a baking sheet.

   Roast the vegetables in the preheated oven for about 20 minutes, or until tender and lightly charred. Stir halfway through for even cooking.