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Lemon-Rosemary Grilled Chicken with Charred Vegetable Salad

Michael Symon
  • 420 minutes
  • Serves

INGREDIENTS

6

Chicken breast cutlets

1

bunch Basil

3 cloves

Garlic

2

Lemons

1/2 tsp

Red chili flakes

2

sprigs Rosemary

3

Summer squash, medium

3

Tomatoes on the vine

3

Zucchini, medium

2

Kosher salt and freshly ground black pepper

7/8 cup

Olive oil

2 tbsp

Red wine vinegar