Grilled Lemon Herb Chicken with Summer Vegetable Salad

This vibrant dish features marinated grilled chicken infused with fresh lemon and herbs, served alongside a colorful salad of summer vegetables. Perfect for a festive Fourth of July dinner, it combines traditional grilling techniques with a refreshing twist. The meal is quick and easy to prepare, making it ideal for a family of four. Plus, it respects all dietary requirements, ensuring a delicious experience for everyone.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 2 lemons (zest and juice)
• 3 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste
• 1 cucumber, diced
• 1 pint cherry tomatoes, halved
• 1 yellow bell pepper, diced
• 1 red onion, thinly sliced
• 4 cups mixed greens
• 1/4 cup feta cheese, crumbled (optional)
• Balsamic vinaigrette for dressing

Instructions:

1. In a bowl, mix olive oil, lemon zest, lemon juice, minced garlic, rosemary, thyme, salt, and pepper to create a marinade.
2. Add the chicken breasts to the marinade, ensuring they are well-coated. Let marinate for at least 30 minutes.
3. Preheat the grill to medium-high heat. Grill the marinated chicken for about 6-7 minutes on each side or until fully cooked and juices run clear.
4. While the chicken is grilling, assemble the salad by combining cucumber, cherry tomatoes, yellow bell pepper, red onion, and mixed greens in a large bowl.
5. If desired, sprinkle feta cheese over the salad. Drizzle with balsamic vinaigrette and toss gently to combine.
6. Once the chicken is cooked, let it rest for a few minutes before slicing.
7. Serve the grilled chicken alongside the summer vegetable salad.