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Grilled Chicken and Vegetables with Tomato Vinaigrette

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Servings 2

Ingredients
  

For The Chicken

  • 1 pound boneless, skinless chicken breasts
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon dried rosemary
  • 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
  • Any other veggies of choice
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon fine sea salt

For The Tomato Vinaigrette

  • 1 cup fresh tomatoes chopped
  • 1 tablespoon white vinegar
  • 2 tablespoons extra-virgin olive oil
  • Salt to taste
  • Ground black pepper to taste
  • ½  teaspoon garlic powder
  • ½  teaspoon onion powder

Instructions
 

  • Prepare grill.
  • Toss chicken in extra-virgin olive oil and spices, set aside. You can leave up to 30 minutes, or longer in the refrigerator.
  • Cut veggies and toss in oil and salt, set aside.
  • 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.
  • On the other side of the grill, place a layer of greased tin foil and put the veggies on top. Cook veggies until desired softness, and cook chicken until fully cooked.
  • Make the vinaigrette by combining ingredients in your high-speed blender and blending until smooth.
  • Taste and adjust spices as needed.
  • Slice chicken. Serve chicken and veggies warm over romaine lettuce or baby spinach. Drizzle with tomato vinaigrette.

Notes

Credit: Lexi's Clean Kitchen