Ingredients

The following ingredients have 5 Servings
  • 4 boneless, skinless chicken breast halves
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon balsamic vinegar
  • 1 1/2 teaspoons Dijon mustard
  • 1 tsp EACH dried parsley, dried oregano, onion powder, garlic powder, salt
  • 1/2 tsp EACH paprika pepper
  • 1/4-1/2 teaspoon red pepper flakes
  • 3 tablespoon olive oil (divided (for chicken & veggies))
  • 2 ears fresh corn cut off the cob ((may sub 2 cups frozen sweet corn))
  • 2 zucchini (quartered lengthwise, cut 1/2-inch thick)
  • 1 yellow summer squash (quartered lengthwise, cut 1/2-inch thick)
  • 12 oz. cherry tomatoes
  • 2-3 cloves garlic (minced)
  • 1/4 cup loosely packed basil (shredded or chopped)
  • 8 oz. fresh mozzarella balls (optional)

Instruction

  • Whisk together all of the Marinade ingredients in a medium bowl or large sealable bag. Remove 3 tablespoons to use later. Add chicken to marinade stir to evenly coat; let marinate at room temperature while you prep the veggies, preferably 15-30 minutes (may refrigerate up to 2 hours then let rest at room temperature for 20 minutes before cooking).
  • Heat 2 tablespoons olive oil in large a cast iron skillet over medium high heat. Once hot, add chicken and cook 3-4 minutes or until golden, flip over, cover, and reduce heat to medium. Continue to cook 4-6 minutes (depending on thickness) or until chicken is cooked through. Transfer to plate and tent with foil.
  • Heat 1 tablespoon olive oil to the now empty skillet over high heat. Add the corn and cook, stirring occasionally, until corn starts to char, approximately 3 minutes.
  • Reduce heat to medium-high and add zucchini, tomatoes, garlic, reserved 3 tablespoons marinade and ¼ teaspoon salt. Cook an additional 3-5 minutes or until zucchini reach desired crisp-tenderness.
  • Remove from heat and stir in fresh basil and mozzarella. Taste and season with additional salt, pepper and lemon juice to taste if desired. Serve chicken with vegetables.