Sometimes on days when I have to take my son Luke to soccer practice, I really need something quick and easy for dinner. This one does the trick and requires just a few ingredients out of your herb garden! I love using all the fresh mint I have in multiple ways from garnishes for my iced tea to featuring prominently in yogurt dips and marinades. I like to serve this with a side salad with creamy gorgonzola dressing – Luke’s favorite! This meal easily serves four people with some leftovers, unless like me you have a 6’5 child who is constantly hungry!
Ingredients
1 lemon, juiced and zested
1 clove garlic, grated
½ large shallot, finely chopped
6 tbsps. olive oil, plus extra for brushing on chicken and vegetables
Sea salt and freshly ground pepper
1 cup fresh herbs (I like using mint, basil, and dill)
2 lbs. boneless chicken breasts or thighs
4 ears corn with husks removed
3 large zucchini squash or yellow squash
1. In a shallow dish, whisk together lemon zest and juice, garlic, shallot, and olive oil. Season with salt and pepper. Stir in chopped herbs.
2. Season chicken with salt and pepper; drizzle with olive oil. Grill chicken, turning once until browned and temperature reads 160 F, about 10 minutes. Transfer to the shallow dish and coat with the herb mixture. Cover with foil.
3. Drizzle vegetables with olive oil and toss to coat. Season with salt and pepper. Grill, turning occasionally until vegetables are browned and are crisp-tender. Strip corn of kernels from the cobs and transfer to a platter with the zucchini and chicken. Spoon more herb mixture over top if needed and serve immediately.
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