Ingredients:

For the Chicken:

• 4 boneless, skinless chicken breasts (or thighs for juicier flavor)

• 3 tbsp honey

• 2 tbsp soy sauce

• 1 tbsp olive oil

• 3 garlic cloves, minced

• 1 tsp paprika

• ½ tsp black pepper

• ½ tsp salt

For the Veggies:

• 2 bell peppers (any color), sliced into strips

• 1 zucchini, sliced into rounds

• 1 red onion, thick slices

• 1 cup cherry tomatoes

• 1 tbsp olive oil

• Salt & pepper to taste

 Optional Garnish:

• Fresh parsley or green onion, chopped

• Lemon wedges

Instructions:

1. Marinate the Chicken:

   • In a bowl, mix honey, soy sauce, olive oil, garlic, paprika, salt, and pepper.

   • Add chicken, coat well, and let it marinate for at least 30 minutes (or overnight in the fridge for deeper flavor).

2. Preheat the Platinum Grill Pan:

   • Heat it over medium heat until hot (a splash of water should sizzle). No need to add oil due to the nonstick surface.

3. Grill the Chicken:

   • Place the marinated chicken onto the grill pan. Cook for 5–7 minutes per side, depending on thickness.

   • Use the lid or cover slightly to lock in moisture if desired.

   • Check for doneness (internal temp should be 165°F / 74°C).

4. Grill the Veggies:

   • While the chicken rests, toss the veggies in olive oil, salt, and pepper.

   • Add them to the grill pan in batches if needed. Grill for 5–6 minutes, turning occasionally until nicely charred and tender.

5. Serve Family Style:

   • Slice the chicken and arrange over a bed of grilled veggies on a large platter.

   • Sprinkle with fresh parsley and serve with lemon wedges.