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Grilled Chicken and Summer Squash With Fresh Herbs

This recipe was modified from one that called for sausage to make it more heart healthy.

2 boneless chicken breasts

2 teas. olive oil +  2 Tbs olive oil

1/4 teas Lawry's Seasoned Salt

1 large yellow or other summer squash, in 1-inch chunks

Fresh ground black pepper or salt-free seasoned pepper

1/3 cup mixed fresh herbs, such as cilantro, parsley, mint, and basil, chopped

1/3 cup pitted Kalamata olives, halved or sliced

1 Tbs capers, rinsed

Shaved Parmegiano Reggiano to add at the table.

bulletPrepare a medium hot grill fire.
bulletToss the squash with 2 Tablespoons of olive oil, seasoned pepper, and other vegetables if you wish, like fresh green beans
bulletPlace the vegetables in a grill basket or on a piece of aluminum foil with the edges folded up.
bulletUse 2 teaspoons of olive oil to thinly coat the chicken pieces on both sides and sprinkle lightly with seasoned salt.
bulletPlace chicken on the grill first.  About 10 minutes later, place vegetables on the grill in their container. Turn chicken and vegetables as needed. Both should be done at the same time. About 25 minutes.
bulletCut grilled chicken into bite size pieces and add to bowl with chopped herbs, capers, roasted vegetables and olives.  Toss everything together.
bulletServe with shaved Parmesiano Reggiano for extra flavor.
bulletNeeds NO extra salt!

 Source: Modified from Fine Cooking recipe.

We served this with fresh sliced cucumbers from the garden.  For dessert we had strawberries with honey.


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