Grilled Chicken With Tomatoes & Zucchini

This recipe makes four to six portions.

For the Chicken:

• 2 pounds boneless, skinless chicken breast cut into 3-inch pieces
• 1 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 2 tablespoons olive oil
• 1 teaspoon paprika

1. Preheat the grill to 350–400 degrees.
2. Place the chicken in a medium mixing bowl with all the ingredients.
3. Mix thoroughly, then set aside for 10 minutes while preparing the vegetables.

For the Grilled Vegetables:

• 3 large zucchinis, about two pounds total, cut into ½-inch thick slices
• 4 large plum tomatoes cut in half
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 2 teaspoons chopped fresh oregano
• 1/8 teaspoon black pepper
• 1 teaspoon paprika

Instructions:

• Combine all of the ingredients in a large mixing bowl.
• Place the chicken on a preheated grill.
• Flip after four minutes and continue grilling until thoroughly cooked.
• The vegetables will cook more quickly.
• Place the tomatoes, skin side down, along with the zucchini. Flip after two minutes and continue to cook until soft and warm.
• Once everything is cooked, allow to rest for three minutes while arranging on a platter, then serve.