This is a fantastic spring or summer meal! It’s loaded with flavor and comes together quickly; so you can enjoy a gorgeous day outside AND put out a great meal without slaving over a stove!
The following serves 2:
For the chicken (compliments of Tyler Florence):
- 2 large skinless, boneless chicken breasts
- 2 cloves of garlic, made into a paste
- 1/4 cup olive oil
- 1/4 cup chopped parsley
- 3 springs thyme, leaves only
- Kosher salt and pepper
For the veggies (idea compliments of Food Network Magazine, but with a This Girl spin):
- Half a large zucchini, sliced
- Small yellow squash, sliced
- Half a head of broccoli, chopped
- 2-3 smashed garlic cloves
- Olive oil
- Basil, chopped
- Salt and pepper to taste
- Grated parmesan
Put 2 or 3 cloves of garlic on a cutting board and sprinkle with a good pinch of salt. Using the side of a large knife, slowly mash the garlic into a paste. Put the garlic paste in a bowl and blend in the 1/4 cup olive oil, parsley and thyme leaves. Pour the mixture over the chicken and season with salt and pepper. If you have time, let the chicken marinate a little, I put it in the fridge for about 2 hours.
Heat the grill to a medium high. Once heated, grill the chicken until cooked through and juices run clear (about 4 minutes per side). Remove the chicken and let rest for a few minutes. Serve with an extra drizzle of olive oil on top.
Meanwhile, toss sliced zucchini, squash, broccoli, smashed garlic cloves, olive oil, basil, and salt and pepper on two sheets of foil per person (so divide the veggies up equally between foil). Form packets by folding in the middle and sides of the foil, but leave a little room for steam to escape. Grill for about 10-12 minutes. Be careful when opening up the packets as steam will release. Top veggies with grated parmesan and close back up for a minute or two so the cheese melts.
Serve the veggies right out of the packet alongside the grilled chicken for easy cleanup 🙂