Grilled Chicken and Summer Vegetables
Enjoy tender grilled chicken paired with fresh summer vegetables for a quick and delicious meal.
Equipment
- 1 Grill
- 1 Grill basket
- 1 Mixing bowl
Ingredients
Main ingredients
- 4 skinless boneless chicken breast halves pounded to half inch thickness
- 1 tablespoon olive oil
- ½ teaspoon cumin
- ½ teaspoon kosher salt
- ¼ teaspoon fresh cracked pepper
- 2 ears of corn shucked
- 2 zucchini sliced to quarter inch thickness
- 1 tablespoon chopped thyme
- ¼ cup thinly sliced red onions
- 2 tablespoons green onions
- ¼ cup Cojeta cheese or similar crumbly cheese
Instructions
Instructions
- Preheat your grill to medium-high heat so it’s ready for the chicken and veggies.
- In a bowl, mix olive oil, cumin, salt, and pepper then rub this on the chicken breasts real good.
- Spray your grill with cooking spray so nothing sticks, then place chicken on grill. Grill each side for about 4-5 minutes till you see those nice grill marks.
- Meanwhile, boil corn in a big pot of water for 3 minutes, then dunk into an ice bath to stop the cooking.
- Cut the kernels off the cooled corn cobs and toss them with zucchini and thyme in a grill basket.
- Place the vegetable basket on the grill for 5-8 minutes, tossing it occasionally so everything charred a little but stays tender.
- Remove chicken and veggies from the grill, layer chicken on a platter, pile on the veggie mix, then top with red onions, green onions, and Cojeta cheese.
- Serve it up right away while it’s still hot and juicy. The flavors just pop when fresh.
Notes
Buy zucchini that’s already pre-sliced if you’re in a pinch; it saves chopping time and mess. Use frozen corn kernels instead of fresh corn and skip boiling corn on the cob steps. Prep your spice rub the night before to just grab and go when you’re ready to cook.