Grilled Lemon-Herb Chicken with Summer Vegetable Medley

This vibrant dish features succulent grilled chicken marinated in a zesty lemon-herb blend, paired with a colorful medley of summer vegetables. The combination of fresh herbs and citrus elevates the flavors, making it a perfect quick and easy dinner for the Fourth of July. It's a wholesome meal that is family-friendly and meets all dietary requirements.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 2 lemons (zested and juiced)
• 2 cloves garlic (minced)
• 1 tablespoon fresh thyme (chopped)
• 1 tablespoon fresh rosemary (chopped)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 red bell pepper (diced)
• 1 zucchini (sliced)
• 1 yellow squash (sliced)
• 1 cup cherry tomatoes (halved)
• 1 tablespoon balsamic vinegar
• Fresh basil leaves for garnish

Instructions:

1. In a bowl, whisk together olive oil, lemon zest, lemon juice, minced garlic, thyme, rosemary, salt, and black pepper.
2. Place the chicken breasts in a zip-top bag and pour the marinade over them. Seal the bag and refrigerate for at least 30 minutes, or up to 2 hours.
3. Preheat the grill to medium-high heat.
4. While the chicken is marinating, prepare the vegetable medley. In a large bowl, toss together the bell pepper, zucchini, yellow squash, cherry tomatoes, balsamic vinegar, and a pinch of salt and pepper.
5. Grill the chicken for about 6-7 minutes per side, or until fully cooked and internal temperature reaches 165°F (75°C).
6. During the last few minutes of grilling, add the vegetable medley to a grill basket and cook until tender, about 5-7 minutes.
7. Serve the grilled chicken topped with the vegetable medley and garnish with fresh basil leaves.