Grilled Rosemary Lemon Chicken with Mediterranean Vegetables

1. In a bowl, mix together chicken, olive oil, Monument Grills Texas Chicken Rub, lemon zest, lemon juice, and rosemary. Marinate for 30 minutes to 2 hours.
2. Prep the vegetables by slicing bell peppers, zucchini, red onion, and lemon in half. Set aside.
3. Preheat the grill to medium‑high heat. Turn on the Sear Zone to High.
4. Place the marinated chicken directly on the Sear Zone. Sear 2–3 minutes per side to build deep char marks.
5. Reduce direct heat, close the lid and cook until the internal temperature reaches 165°F.
6. Meanwhile, spread the vegetables across the grates. Grill 8–10 minutes, flipping occasionally, until lightly charred and vibrant.
7. Chop the vegetables into bite size pieces and mix together on a plate.
8. Slice the chicken into strips. Plate on top of the vegetables.
9. Finish with grilled lemon halves.