tbsp plus 2 tsp olive oil
medium zucchini or squash, cut into strips
salt and pepper
tbsp red wine vinegar
c chopped fresh parsley
Heat a grill pan over medium high. Toss zucchini with 1.5 tsp oil and season with salt and pepper. Grill until browned, 4 minutes, flipping once. Drizzle chicken with 1/2 tsp oil and season with salt and pepper. Grill until cooked, 6 minutes, flipping once. Whisk together vinegar and 2 tbsp oil, season with salt and pepper. Stir in parsley. Arrange chicken and vegetables on a platter and drizzle with vinaigrette.