1
Preheat grill to med-high heat. Spray grill with non-stick cooking spray.
2
Add chicken to grill and cook approximately 10-12 minutes per side until internal temperature of thickest part of chicken reaches 165°F. Always use a meat thermometer to determine the temperature. Remove from grill, cover and set aside.
3
Increase the heat on the grill to high.
4
Cut zucchini and yellow squash in half lengthwise. Cut onion in half. Toss with the olive oil, salt, and pepper.
5
Place vegetables cut sides down on grill, and cook undisturbed for about 5 minutes, turn over and cook another 5 minutes. Remove from grill, set aside.
6
Slice heirloom tomatoes into 4 slices per tomato.
7
Chop the squash and onion into ½ –1 inch pieces.
8
Place 2 tomato slices on each plate, top with the charred squash mix and 1 chicken breast. Sprinkle with fresh herbs and add salt and pepper to taste.
