Ingredients
Method
Marinate the Chicken
- In a bowl, whisk together lemon juice, olive oil, Dijon mustard, parsley, honey, garlic, salt, and pepper.
- Add the chicken breasts to the marinade, coat well, and let it marinate for at least 10 minutes or up to 4 hours.
Prepare the Veggies
- Score the zucchini and squash lengthwise by making shallow cuts on the surface to help the seasoning soak in.
- In a small bowl, mix olive oil, dried basil, garlic powder, dried oregano, crushed red pepper flakes, salt, and pepper.
- Brush the seasoning mixture generously over the zucchini and squash.
Grill the Chicken and Veggies
- Preheat the grill to medium-high heat.
- Grill the chicken for 6–7 minutes per side until fully cooked.
- Grill the zucchini and squash for 3–4 minutes per side until tender and charred.
Serve
- Slice the chicken and serve immediately with the grilled veggies.
- Top with an extra squeeze of lemon for added flavor.
Notes
- For extra flavor, let the chicken marinate overnight in the refrigerator.
- Use a grill pan if you don’t have access to an outdoor grill.
- Add a sprinkle of Parmesan cheese on the veggies for a cheesy twist.
- Make sure to preheat the grill properly to avoid sticking.
- Serve with a side of rice or quinoa for a complete meal.
