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Lemon-Rosemary Grilled Chicken with Charred Vegetable Salad MICHAEL SYMON

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Jazz up your usual weeknight dish!

1/2 cup olive oil
2 lemons (zested, juiced)
3 cloves garlic (peeled, sliced)
2 sprigs rosemary (leaves only)
6 chicken breast cutlets
Kosher salt and freshly ground black pepper (to taste)
6 tablespoons olive oil (divided)
3 medium zucchini (quartered)
3 medium summer squash (quartered)
3 tomatoes on the vine (quartered)
2 tablespoons red wine vinegar
1/2 teaspoon red chili flakes
1 bunch basil (torn)
Kosher salt and freshly ground black pepper (to taste)

Preheat a grill or grill pan to medium-high heat.
For the Grilled Chicken: In a baking dish or zip top bag add the olive oil, lemon zest, lemon juice, garlic and rosemary, season with salt and pepper, and whisk to combine. Add the chicken and allow to marinate for 10-15 minutes.
Remove the chicken from the marinade and place on the grill. Allow to cook until browned on both sides and cooked through, or a meat thermometer registers 165ºF, about 4 minutes per side. Remove from the grill, slice and serve with charred summer salad.
For the Charred Vegetable Salad: Drizzle the zucchini and squash with 1/4 cup of olive oil and season with salt and pepper. Place on the grill and cook until charred on all sides and almost tender, about 6 minutes. Remove from the grill and chop into 1/2-inch pieces.
Place a piece of foil on the grill, place the tomato slices on top and drizzle with remaining 2 tablespoons of olive oil and season with salt and pepper. Allow to cook until warmed through and slightly charred.
Remove the vegetables to a large bowl and toss with red wine vinegar, additional olive oil, salt and pepper if necessary. Add chili flakes and torn basil and toss to combine. Serve on the side of the chicken.

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