Organic Marinated Zucchini Spears with Grilled Chicken

Grilling zucchini at high heat gives your zucchini a chance to caramelize nicely without losing too much of its water content. This way of cooking helps the zucchini to absorb intense marinades like in this recipe. 

Ingredients:

• 3 tablespoons balsamic vinegar
• 2 garlic cloves
• 1 sprig rosemary
• 1 teaspoon kosher salt, plus more for seasoning
• 2/3 cup extra virgin olive oil
• 2-3 zucchini (summer squash), washed
• 2 boneless, skinless chicken breast

Cooking instructions:

1. Season the chicken breast with salt.
2. Cut the zucchini in half crosswise. Cut each half lenghtwise and then cut each lengthwise again to form 3 spears.
3. Place the zucchini spears into a deep dish pan. Set aside.
4. Chop the chicken breast into 1-inch pieces. Place the chicken in a smaller deep dish pan or shallow bowl. Set aside.
5. Make the marinade: Mix in the balsamic vinegar, olive oil, 1 teaspoon of salt, and minced garlic. Whisk everything until the dressing is well combined.
6. Pour half of the marinade over the zucchinis. Pluck half of the rosemary leaves off of the sprig and sprinkle on the zucchini spears. Set aside to rest (30 minutes - 12 hours).
7. Pour the remaining half of the marinade over the chicken. Set aside to rest (30 minutes - 12 hours).
8. Preheat the grill to 400F.
9. Skewer the zucchini and chicken, letting excess marinade drip off, alternating between the two on each skewer. Each skewer will take about 4 chicken bites and 4-5 zucchini spears. (Note: excess zucchini spears can be grilled in a grill pan separately and served on the side).
10. Once the grill is hot enough, cook the marinated zucchini spears and chicken bites until the chicken is cooked through and the zucchini has softened, about 10 minutes. Flip midway.
11. Remove the spears and excess zucchini from the grill and serve. Tastes best served hot with a cool drink.

TIPS: The most flavourful zucchinis are small- to medium-sized and the darker the skin, the richer the nutrients. One medium zucchini has over 50 % of your daily vitamin C needs.