Lemon-Garlic Chicken with Zucchini and Asparagus

Photo by Katie Kay

My Grandpa Price made this recipe on our last family reunion to Sunriver, Oregon.  We go every other year and this is pretty much the only time I see that side of my family, so we cherish those memories!  My grandpa rents a house for a week and we usually have around 16 or so family members: My grandpa, his 3 kids, their kids, and in my case, their kids' kids.  So far, I'm the only one to produce great-grandchildren. Next in line is probably my 18-year-old cousin, but I'm sure my Aunt isn't in a hurry for her to join the ranks of motherhood.
It's a fun week filled with swimming, cycling, hiking, playgrounding, and more!  Tons of outdoor activities and lots of homemade meals.  We always have way more food than we can eat, but we can't bring ourselves to sacrifice some of our staple dishes in the name of leftovers.
My grandpa got this recipe from Williams-Sonoma.  He may have modified it some, and I've modified it a bit from what he gave me as well.  
I felt pretty self-righteous serving this vegetable-ridden, low-sauce meal to my family.  Granted, the kids said the chicken was dry, but I think they're just used to Chinese food with heavy sauces.  I didn't think this was dry, but if you want an insurance policy against dryness you might want to make a little extra marinade in the beginning.  Set it aside and warm it up when you serve the meal.  You can drizzle it over the veggies if necessary.  If you want to do this, I'd use 1/4 cup EVOO, about 1 Tbsp lemon juice, 1 tsp minced garlic, 1/2 tsp tarragon, and 2 tsp whole grain mustard.
Cooking it on the outside grill gives this a really full flavor and I love the little blackened bits on the veggies!   Burn my veggies, I say!
Lemon-Garlic Chicken with Zucchini and Asparagus adapted from Williams-Sonoma by way of my Grandpa Jerry Price

2 lemons, zest and juice 2 Tbsp whole grain mustard 2 Tbsp garlic, minced 4 tsp fresh chervil, minced (I didn't have chervil so I used 2 tsp dried tarragon) 3/4 cup EVOO pepper to taste Whisk together above ingredients.

Photo by Katie Kay

2 zucchini, diced 2 yellow squash, diced 1lb mushrooms, halved 1lb chicken, cut in 1" cubes
Add chopped veggies (except NOT mushrooms) and meat to a gallon-sized ziploc bag.  Pour marinade into bag and refrigerate at least 2 hours or overnight.  To cook, combine ziploc bag contents with mushrooms in a grill basket.  Matt grilled this for us and we had too much stuff for our basket to cook evenly, so we cooked ours in 2 batches.  We served ours over white rice.