What you need
the chicken
1 lb. organic chicken breasts
1 tbsp extra-virgin olive oil
1 tsp rosmary
1 tsp Italian seasoning
1/4 tsp Himalayan sea salt
For the veggies
1 large zucchini
1 yellow squash
1 red pepper
2 cups fresh cherry tomatoes
1 red onion
Any other veggies of choice
1 tbsp extra-virgin olive oil
1 tsp Himalayan sea salt
For the Tomato Vinaigrette
1 cup Muir Glen organic diced tomatoes, blended
1 tbsp vinegar
2 tbsp extra virgin olive oil
Dash fine Himalayan sea salt
Dash ground black pepper
1/2 tsp garlic granules
1/2 tsp onion powder
Optional: 1/4 tsp cayenne pepper
.
Instructions
Toss chicken in extra virgin olive oil and spices, set aside
Cut veggies and toss in oil and salt, set aside
Spray the grill and heat to 350 400 degrees
Place the chicken breasts on one side
On the other side place a layer of greased tin foil and place the veggies on top
Cook for about 7-8 minutes then flip over
Cook veggies until desired softness, and cook chicken until fully cooked
Make the dressing by combining ingredients in your high-speed blender and blending until smooth
Taste and adjust spices as needed
Serve with veggies warm or hot over a bed of spinach!

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