Grilled Rosemary Chicken and Mediterranean Vegetables | PrimalGourmet

Ingredients

• ¼ cup extra-virgin olive oil
• 1/8 cup red wine vinegar
• Zest of 1 lemon
• 1/8 cup lemon juice
• 1 teaspoon finely chopped fresh oregano leaves
• 1 teaspoon finely chopped fresh parsley leaves
• ½ teaspoon onion powder
• ½ teaspoon dry parsley
• ¼ teaspoon chile flakes
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly-cracked black pepper
• 1 zucchini (cut in half lengthwise)
• 1 red bell pepper (cut into quarters)
• 1 yellow bell pepper (cut into quarters)
• 1 red onion (sliced into thick discs)
• 10-12 asparagus spears (bottom ends trimmed)
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• ½ teaspoon freshly-cracked black pepper
• ¼ cup unsalted (toasted slivered almonds)
• 1 cup labneh (optional, for serving)
• 2 8- ounce chicken breasts
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh rosemary leaves
• 2 teaspoons smoked paprika