Tuscan Rosemary Chicken with Grilled Zucchini, Squash and Onions

Day 2

Word to the wise: This is a super easy recipe and it can be even easier if you marinade the chicken the night before. When buying chicken, look for free range and organic, and make sure it has the USDA label. This time of year zucchini, squash and onions are ripe and easy to find, but if you have other vegetables laying around tomatoes, peppers, etc. work great as well.

Recipe: Serves 4

CHICKEN
2 tablespoons chopped fresh rosemary or 1 tablespoon dried rosemary
1/4 cup olive oil
2 garlic cloves
salt and pepper
1 3 1/2-to-4-pound chicken, cut into 8 or 10 serving pieces
1/4 cup fresh lemon juice

GRILLED ZUCCHINI AND SQUASH
2 zucchini sliced 1/2 inch thick diagonally
2 yellow squash 1/2 inch thick diagonally
2 large onions quartered
1/4 cup olive oil
salt and pepper
1/4 cup thinly sliced fresh basil

Directions
Heat grill to medium. In a small saucepan, bring 1/3 cup water and rosemary to a boil; remove from heat, cover, and let steep 5 minutes. Transfer to a blender. Add oil and garlic; season with salt and pepper. Puree until smooth; let cool.

Combine chicken and rosemary oil in a shallow dish or resealable plastic bag, and turn to coat. Cover, and let marinade at least 15 minutes at room temperature or overnight in the refrigerator, turning chicken occasionally.

Remove chicken from marinade; place on grill. Discard marinade. Cook, basting frequently with lemon juice and turning as needed to prevent burning, until cooked throughout, 20-30 minutes.

Meanwhile, toss vegetables with 1/4 cup olive oil; season with salt and pepper. Grill vegetables until tender, 6 to 8 minutes per side. Return vegetables to bowl; toss with 1/4 cup thinly sliced fresh basil.

Nutrition Facts
Per serving: 459 calories, 34.3 grams fat, 26.4 grams protein, 17.7 grams carbohydrates

Recipe adapted from Everyday Food