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Prep
Difficulty
Medium
Time
Estimate
45 mins
Prepare the barbecue sauce. Boil water for the pasta. Start grilling the chicken. Slice the zucchini and peaches. Flip the chicken on the grill and drizzle the barbecue sauce onto the cooked side. Add the zucchini and peaches to the grill to be seared. Make each of the dressings. Toss the greens with the dressing. Drain the pasta and toss with the greens. Assemble the Grilled Zucs + Peaches. Serve the chicken with more barbecue sauce all over.
Sweet, tangy with a touch of bite from the fresh ginger. Blackberries settle nicely into this sauce, but other berries may work as well… raspberries, cranberries, fresh currants. Just adjust the sweetness to taste. Use it as a marinade or serve drizzled on chicken, steak or bison.
More greens than pasta are tossed with a simple vinaigrette. Mix and match your baby greens and fresh herbs as available. Traditional basil works well, but any other variety such as Thai basil or lemon basil can work nicely too. Add more veggies, nuts or cheeses to liven it up or just leave this as simple goodness.
Grilling chicken outside is one of the many treats of the warmer months. Seasoned simply and placed on the grill- not too hot- will slowly cook your chicken to tastiness. Serve with a sauce and alongside a veggie packed side dish.
The grill is especially friendly to both zucchini and peaches, so here they are together at last. The peaches are especially tender after grilling, so simply slice and arrange with the zucchini. The dressing can be slathered and dripped across the top.
