Lemon Garlic Grilled Chicken and Veggies

  • ¼ cup olive oil
  • 2 teaspoons dried Italian seasoning
  • 2 teaspoons minced garlic
  • 2 tablespoons lemon juice
  • 1 teaspoon honey
  • Salt and pepper to taste
  • 1 pound boneless, skinless chicken breasts
  • 2 small zucchini, ends removed and sliced in half lengthwise
  • 4-6 scallions
  • 1-2 garlic scapes
  • ½ lemon

Combine the first 7 ingredients (olive oil through salt & pepper) in a shallow dish and place the chicken in the mixture to marinate in the refrigerator until ready to grill. Marinate for at least 2 hours and up to 24 hours.

Prepare the grill for medium-high heat cooking (375°-400° F) with a cast iron grill plate in place. Slice the zucchini and clean the scallions and garlic scapes.

Place the chicken on one side of the grill plate and arrange the vegetables on the other side. Close the lid and grill for 7 minutes before turning everything with tongs. The scallions and garlic scapes might be done enough to remove to a serving plate already. Close the lid and grill an additional 7 minutes before lifting the lid and squeezing the lemon evenly over everything on the grill. The zucchini will likely be ready to remove to the serving plate at this point. Turn the chicken again, turn the grill off, and set the lemon, cut side down, alongside the chicken on the grill. Close the lid and allow the chicken and lemon to rest in the grill's heat for an additional 5 minutes before removing them to the serving plate as well.

  • Yields: 4 servings
  • Preparation Time: 30 minutes plus marinating time

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