- 6
- 180 mins
- 195 mins
Ingredients
- 2 Boneless, skinless Chicken Breasts
- 2 Zucchini, halved and sliced
- 2 Cups Grape Tomatoes, sliced
- 3-4 Ears of Corn, halved
- 1 Cup Fresh Mozzarella in Marinade (found in specialty cheese section of the store) or Feta
- 1/3 Cup Olive Oil
- 3 Tablespoons Garlic, minced
- 3 Tablespoons McCormick Greek Seasoning
- Zest of 1 Lemon
- Juice of 1 Lemon
- Salt and Pepper
Preparation
Step 1
In a large bowl, whisk together all of the marinade. Place the veggies in a 9x13" baking pan, the chicken in another shallow dish and season with salt and pepper on both sides. Pour the marinade over the vegetables and chicken. Cover with saran wrap and place each dish in the fridge for 3 hours or up to overnight.
Heat the grill over medium heat. Grill the chicken for 6-7 minutes per side then allow to rest on a plate, draped with tinfoil over the top.
Place the zucchini on skewers and grill with the corn, turning occasionally or until grill marks appear. The zucchini only takes a few minutes while the corn will take a little longer.
Chop the chicken and toss in a large bowl the remaining marinade from the vegetables, the tomatoes, mozzarella and grilled veggies. Season with additional salt and pepper as needed and enjoy!