Recipe(tried): Grilled Key West Chicken Breasts with Onions Slices, Lemon, Basil & Thyme Zucchini and Squash Slices, Sliced Tomato Salad

Good Afternoon,

I just put this together because it is ssoooo hot outside (93) that really, one is not in the mood for elaborate cooking. This was quick and easy.

Mom and I went around town and did some errands and by the time we made it home there was no time for any planning so I said, "why don't I just throw some chicken on and I have a zucchini and a squash"...and Mom said, "Go for it" while I put your stuff away.

The chicken breasts marinated while I cleaned the fridge out and they came out fabulous. I basically used McCormick's Spice Blend, the one they call Key West style, it has lemon, basil and thyme. I used it on the meat and the veggies. I just love that spice blend, especially on chicken.

Thus the menu for today is a simple one but nevertheless a delicious one, especially for a hot summer evening.

Grilled Key West Chicken Breasts with Onion
Lemon, Basil & Thyme Zucchini & Yellow Squash
Fresh Tomato Salad
Fresh Mango Slices

Here are the simple recipes for today's easy meal.

Happy Tuesday!! Gina

Grilled Key West Chicken Breasts with Onions Slices
Serves 4

2 chicken breasts, boneless, skinless
1 Tbsp. McCormick's Spice Blends, Key West Style
2 tsp. Lawry's Garlic Salt
1/2 lime
2 Tbsp. Hellman's Citrus Splash Salad Dressing (tangerine one)
salt and pepper to taste
2 Tbsp. olive oil
1 onion sliced thin

Butterfly each breast so that you end up with 4 chicken fillets. Place them in a plastic container to marinate. Sprinkle on the Key West seasoning, the Citrus Splash, garlic salt, salt and pepper and squeeze the half lime over and grate the lime so that you get some zest out if it. Mix it all up and let it sit in the fridge for about 20 minutes or so.

Heat the oil in the skillet and place the chicken breasts in, when browned on one side, turn and place the onion slices all around the skillet surrounding the chicken. Brown the chicken well, when very browned, pour on the rest of the marinade. Let it sizzle over medium heat and then place the breasts on the perimeter of the skillet and the onions in the middle so that they brown, turn heat to medium low and then low.
The chicken will be beautifully browned and tender.

Lemon, Basil & Thyme Zucchini and Squash Slices
serves 3

1 yellow squash
1 green zucchini
1 Tbsp. McCormick's Key West Style seasoning
2 Tbsp. olive oil
salt and pepper to taste
2 onion slices, chopped

Wash and slice the zucchini and squash. Sprinkle on the seasonings and heat the oil in another skillet. Place the sliced veggies nad chopped onion in and cook over medium heat til tender. Lower heat to low once they are tender.

Sliced Tomato Salad

2 tomatoes
basil leaves from the garden
olive oil
balsamic vinegar
salt and pepper

Slice tomatoes and arrange on a pretty platter. Chop the basil leaves and sprinkle all over, slat and pepper to taste. Drizzle the oil and balsamic over. Let rest at room temperature before serving.