For the Chicken

• 2 pounds boneless, skinless chicken breasts – Cut into 1½-inch cubes for even grilling.
• 2 tablespoons olive oil – Helps lock in moisture.
• 2 tablespoons fresh lemon juice – Brightens the marinade.
• 3 garlic cloves, minced – Adds bold savory flavor.
• 1 teaspoon paprika – Provides color and mild smokiness.
• 1 teaspoon dried oregano – Adds Mediterranean flavor.
• 1 teaspoon Italian seasoning – Enhances the herbs.
• ½ teaspoon onion powder
• ½ teaspoon salt
• ½ teaspoon black pepper

For the Vegetables

• 2 bell peppers (red and yellow) – Cut into large chunks.
• 1 large zucchini – Thickly sliced.
• 1 red onion – Cut into wedges.
• 8 ounces mushrooms – Whole or halved.
• 1 cup cherry tomatoes – Leave whole.

Optional Garnishes

• Fresh parsley
• Chopped cilantro
• Lemon wedges
• Crumbled feta cheese
• Tzatziki sauce
• Fresh dill