Collin County Living Well Magazine September/October 2017 | Page 45

Grilled Chicken
with Grilled Vegetable Salad
In a shallow dish or gallon plastic bag, marinate 2 chicken
breasts or cutlets with a quarter cup olive oil, the zest and
juice of 1 lemon, a tablespoon of fresh rosemary, a pinch
of salt and pepper and 2 cloves or crushed garlic. Let sit for
10 minutes then place on BBQ grill. Grill 6 minutes on both
sides or until internal temp is 165 degrees.
While marinating chicken, quarter lengthwise 2 summer
squashes and 2 zucchini squashes. Splash some olive oil
and salt and pepper overtop.
Place a quartered tomato on a piece of foil and place foil on
grill with other veggies. Grill all until charred.
Remove from grill and cut squash into 1 inch sized pieces
gently combining with tomato. Splash some red wine vin-
egar over top. Top with freshly torn mint and basil leaves.