The grill is still sparking, and the sun is still shining.
Grilled Lime Chicken with Nectarines & Tomatoes and a side of Zucchini
2 chicken breasts
one small zucchini, sliced thinly
one nectarine, cut into small cubes
one large tomato, cut into small cubes
1 tablespoon dijon mustard
salt and pepper
some olive oil
In a small bowl mix the juice of two limes with the mustard. Also add the zest of just one of the limes and a little bit of salt and pepper.
In a shallow pan put the two chicken breasts. Liberally apply the marinade mixture all over the chicken. Then cover and put in the fridge till dinner. (Mine was about 5 hours…)
Meanwhile, about 30 minutes before grilling, cut the nectarines and the tomatoes. In a small bowl, toss and coat the fruits with the juice of the remaining two limes. Sprinkle on a touch of salt. Refrigerate.
Cut up your zucchini and drizzle with a little bit of olive oil. Then sprinkle some salt and pepper on them. (BTW — our zucchini came from these awesome pea patchers! Thanks!)
When you are ready to eat, fire up the grill. On a medium heat toss the chicken on first. I did not put the zucchini on until I flipped the chicken. The chicken grilled slowly while I watched the zucchini turn slightly transparent (indicating it has cooked all the way.
After everything had cooked on the grill, I plated it up. Over the chicken put a generous helping of the nectarines. Also make sure you spoon a bit of any juice at the bottom of the bowl over your meat … its the most delicious part!