Grilled Chicken and Vegetables with tomato Vinaigrette

Prep Time 00:15 Cook Time 00:20 Total Time 00:35 Serves 2

Ingredients

For the chicken

• 1 lb. boneless, skinless chicken breasts
  


• 1 tablespoon extra-virgin olive oil
  


• 1 teaspoon dried rosmary


• 1 teaspoon Italian seasoning
  


• Big pinch of fine sea salt
  

For the veggies

• 1 large zucchini, sliced
  


• 1 yellow squash, sliced
  


• 1 red pepper, sliced
  


• 2 cups fresh cherry tomatoes


• 1 red onion, sliced
  


• 1 tablespoon olive oil
  


• 1 teaspoon fine sea salt
  

For the Tomato Vinaigrette

• 1 cup fresh tomatoes, chopped (see note)


• 1 tablespoon white vinegar


• 2 tablespoons extra virgin olive oil
  


• 
  Salt and pepper, to taste


• 1/2 teaspoon garlic powder
  


• 1/2 teaspoon onion powder
  


• 1/4 teaspoon cayenne pepper (optional)

Directions

1. Prepare grill.


2. Toss chicken in olive oil and spices, set aside. You can leave up to 30 minutes, or longer in there refrigerator.


3. Cut veggies and toss in oil and salt, set aside.


4. Place the chicken breasts on one side of the grill and cook 8 minutes on each side, until it reaches an internal temperature of 165ºF.


5. On the other side place a layer of greased tin foil and place the veggies on top. Cook veggies until desired softness, and cook chicken until fully cooked


6. Make the dressing by combining ingredients in your high-speed blender and blending until smooth.


7. Taste and adjust spices as needed.


8. Slice chicken. Serve veggie and chicken warm over romaine lettuce and serve with tomato dressing.

Recipe Notes

1. Can substitute canned tomatoes, if fresh is not available


2. This recipe was originally published in August 2014, and updated and republished in August 2019.

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