Prep the chicken: If using breasts, pound to an even 3/4-inch thickness so they cook evenly. Pat dry with paper towels.

Make the marinade: In a bowl, whisk lemon zest, lemon juice, garlic, olive oil, honey, parsley, smoked paprika, dried oregano, 1 teaspoon salt, and 1/4 teaspoon pepper. Taste and adjust salt or honey if needed.

Marinate: Add chicken to a zip-top bag or shallow dish and pour in half the marinade. Toss to coat, press out excess air, and marinate in the fridge for 30 minutes to 2 hours. Reserve the remaining marinade for the veggies.

Prep the veggies: Place zucchini, bell peppers, red onion, and cherry tomatoes (if using) in a large bowl. Toss with the reserved marinade and the remaining 1/4 teaspoon pepper. Sprinkle with an extra pinch of salt.

Heat the grill: Preheat to medium-high (about 425–450°F). Clean the grates and oil them lightly to prevent sticking.

Grill the veggies first: Place zucchini, peppers, and onion directly on the grill (or use a grill basket). Grill 3–5 minutes per side until tender with char marks. For tomatoes, thread onto skewers and grill 2–3 minutes, rolling occasionally. Transfer to a platter and tent loosely with foil.

Grill the chicken: Shake off excess marinade and place chicken on the hot grill. Cook 5–7 minutes per side, depending on thickness, until the internal temperature reaches 165°F. Let rest 5 minutes before slicing.

Finish and garnish: Slice the chicken against the grain. Arrange over the veggies, squeeze fresh lemon over everything, and sprinkle with extra parsley. Add crushed red pepper or feta if you like.

Serve: Enjoy as-is, or pair with quinoa, brown rice, or warm pita. Drizzle with any juices from the platter for extra flavor.