Step 1: In a medium bowl, combine the chicken pieces with 1 tablespoon of olive oil, minced garlic, lemon juice, lemon zest, oregano, thyme, salt, and pepper. Toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours, allowing the flavors to meld.
Step 2: While the chicken marinates, prepare your vegetables. Wash and chop the asparagus into 1-inch pieces. Core and slice the bell peppers into 1-inch strips. Halve the cherry tomatoes.
Step 3: Preheat your Blackstone griddle to medium-high heat. Add 1 tablespoon of olive oil to one side of the griddle and spread it evenly.
Step 4: Once hot, add the marinated chicken to the oiled side of the griddle in a single layer. Do not overcrowd; cook in batches if necessary. Allow the chicken to sear undisturbed for 3-4 minutes until golden brown, then flip and cook for another 3-4 minutes until cooked through. Remove the chicken to a plate and tent with foil.
Step 5: Add the remaining 1 tablespoon of olive oil to the other side of the griddle. Add the asparagus and bell peppers. Cook for 5-7 minutes, stirring occasionally, until they are crisp-tender and slightly charred.
Step 6: Add the halved cherry tomatoes to the vegetables for the last 2-3 minutes of cooking, just until they start to soften slightly.
Step 7: Return the cooked chicken to the griddle with the vegetables. Toss everything together for 1-2 minutes to combine the flavors and ensure everything is heated through.
Step 8: Remove from the griddle and transfer to a serving platter. Garnish with fresh parsley or basil, if desired. Serve immediately.