There is something about grilled chicken that I love. I’ve been tempted to grill up tons of chicken before it snows so we have delicious grilled chicken during the winter. But, that just seems strange.
Grilled chicken is for summer.
I can’t believe I’ve waited as long as I have to pair it with sautéed summer vegetables.
I was inspired by Erin at $5 Dinners; her pork chops with zucchini and tomatoes looked delicious and that planted the seed.
I am thankful because this dinner was delicious.
Grilled Chicken with Summer Vegetables – Inspired by $5 Dinners
- 4 chicken breasts, or 8 chicken tenders
- Montreal Chicken Seasoning, low-sodium preferred
- 2 medium zucchini
- 1 medium summer squash
- 4 oz. baby bella mushrooms
- 1/2 C cherry or grape tomatoes, halved
Preheat your grill to medium, then place the chicken breasts onto the grill. Sprinkle the Montreal Chicken seasoning (by McCormick) over the top. Grill over medium heat, 4-5 minutes, and then flip over. Season the other side and cook for 4-5 minutes.
Cook the chicken for 20 minutes, turning every 5-10 minutes, until the chicken reaches an internal temperature of 180 degrees.
Meanwhile, wash and quarter your zucchini, summer squash and bella mushrooms. Place them in a large skillet and sauté with a spray of olive oil and dash of salt & pepper.
Sauté them over medium heat for 5-7 minutes, until veggies are crisp-tender and mushrooms have released their liquid.
Add in the tomato halves. Continue cooking for an additional 5 minutes.
Serve the summer veggies over the chicken (and brown rice, if interested).