Ingredients
- 8 chicken cutlets, or 4 boneless breasts, halved horizontally
- 3 Tbsp. fresh lemon juice
- 1/4 cup olive oil
- 2 garlic cloves, crushed
- 3 yellow squash, halved lengthwise
- 3 medium tomatoes, halved
- salt and pepper
- 1/2 cup lightly packed fresh basil, torn into small pieces, plus more for garnish.
Details
Servings 4
Preparation time 35mins
Cooking time 35mins
Adapted from marthastewart.com
Preparation
Step 1
1. Heat grill or grill pan to medium-high. Place chicken in a shallow dish, and toss with lemon juice, 2 Tbsp. oil, and 1 garlic clove. Cover; marinate 15 minutes.
2. In a medium-bowl, toss squash and tomatoes with remaining 2 tablespoons oil and garlic clove, 1/2 tsp salt and 1/4 tsp pepper. Grill vegetables until charred and slightly softened, 3 to 5 minutes per side. Let cool slightly, then cut into large chunks. Combine vegetables in a bowl with the basil; cover and set aside.
3. Remove chicken from marinade, and season with salt and pepper; discard marinade. Grill chicken until browned and cooked through, 2 to 3 minutes per side.
4. Transfer vegetables to serving platter. Place grilled chicken on top and garnish with more basil.
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