Categories: chicken- main dish meat

Ingredients

• Baste:(choose one)
• Greek: 4 Tbsp. olive oil, 1 Tbsp. dried oregano
• Indian: 4 Tbsp. canola oil, 1 Tbsp. curry powder
• Mexican: 4 Tbsp. olive oil, 1 Tbsp. chili powder
• Veggies;(choose 2 or 3)
• 3 medium zucchini or yellow summer squash, sliced lengthwise 1/2 inch thick
• 1 pint grape or cherry tomatoes
• 8 oz. sugar snap peas
• 12 oz. small redskin potatoes, sliced 1/4- inch thick
• 8 oz. baby carrots
• 2 cups broccoli florets
• 8 oz. fresh mushrooms, halved
• Plus:
• 6 ( 6 oz.) boneless, skinless chicken breast halves
• 1/2 tsp. salt, divided
• 2 large lemons, cut into 4 wedges each, seeds removed

Directions

1. Heat grill to medium high.
2. Place chicken and veggies in separate bowls. Toss each with 1 Tbsp. baste and sprinkle with 1/4 tsp. salt.
3. Grill chicken, brushing with remaining 2 Tbsp. baste, until sides of meat begin to turn opaque, 2 to 4 minutes. Flip and cook until golden, opaque and thoroughly cooked, 5 to 6 minutes. Remove from grill and cover loosely with foil.
4. Place vegetables and lemon wedges in a perforated grill basket; set on grates (squash slices can be placed directly on grill grates). Shake basket occasionally (or turn vegetables) and cook until browned and tender, 5 to 7 minutes for lemons, tomatoes and sugar snap peas, and 10 to 12 minutes for other veggies.

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