1/4 cup (60 ml) olive oil

1/4 cup (60 ml) lemon juice

4 cloves garlic, finely chopped

• 1 teaspoon (5 ml) dried thyme or
• Oregano

With the rack in the top position, preheat the broiler. Line a baking sheet with aluminum foil.

In a bowl, combine the oil, lemon juice, garlic, thyme and hot pepper flakes. Set aside.

On a clean surface, cut each chicken breast horizontally into 2 or 3 cutlets. Cover with plastic wrap and gently flatten with a rolling pin. Add the chicken and the vegetables to the marinade. Combine thoroughly and marinate for at least 5 minutes.

Arrange the chicken and vegetables on the baking sheet. Season with salt and pepper. Broil, turning the vegetables after 5 or 6 minutes, until the chicken is cooked, 10 to 12 minutes.

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