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Serving Size
4
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Cook Time
8 - 10 minutes
Ingredients
1 1/2 pounds Mary’s Organic Chicken Breast
Bristol Farms Lemon Pepper Marinade
Avocado oil spray
6 tablespoons Bristol Farms Extra Virgin Olive Oil
3/4 teaspoon garlic grated
1 tablespoon fresh shallot minced
1/2 teaspoon salt
1/4 teaspoon pepper
3 ears corn
3 zucchini sliced
1 cup arugula
Directions
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Clean and dry the chicken breasts before placing them in a shallow baking dish.
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Coat chicken with Bristol Farms Lemon Pepper Marinade. Chill in the refrigerator for at least five hours.
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Spray grill with avocado oil and bring it to high heat.
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Toss zucchini, salt, pepper, and olive oil in a large bowl. Transfer to grill basket. Toss them and then transfer to a grill basket.
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Place chicken on grill. Char each slide, flipping frequently. Cook until there is an internal temperature of 160° Fahrenheit (about 8 to 10 minutes total).
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Set chicken aside on serving platter and season with salt and pepper.
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Lower to medium-high heat.
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Coat corn in olive oil, salt, and pepper. Place the ears directly on the grates while grilling zucchini in the basket. Grill for 6- 8 minutes, turning corn occasionally.
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Remove vegetables from grill. Allow the corn to cool before slicing kernels off the cob.
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Layer zucchini across bottom of a salad bowl. Top with corn, parmesan, and arugula. Top salad with chicken, and a fresh squeeze of lemon.
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Pair with crisp Sauvignon Blanc and sip your way through summer!
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