Greek Grilled Chicken with Vegetables

Greek Grilled Chicken
Mark Boughton Photography / Styling by Teresa Blackburn


4tablespoons olive oil
1tablespoon dried oregano
3medium zucchini or yellow summer squash, sliced lengthwise 1/2-inch thick
12ounces small redskin potatoes, sliced 1/4-inch thick
1pint grape or cherry tomatoes
6 (6 oz) boneless, skinless chicken breast halves
1/2teaspoon salt, divided
2large lemons, cut into 4 wedges each, seeds removed


  1. Heat grill to medium-high.
  2. Combine oil and oregano to make a baste.
  3. Place chicken and veggies in separate bowls. Toss each with 1 Tbsp baste and sprinkle with 1/4 tsp salt.
  4. Grill chicken, brushing with remaining 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.
  5. 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 10 minutes.