Dijon-Herb Chicken with Zucchini and Lemon and Roasted Potatoes

This was a great weekend meal that can mostly be made on the grill. We really liked the marinade on the chicken and vegetables. Tyler's favorite part was the grilled red onion. The onion was complemented the zucchini, chicken and potatoes so well, you could eat it with anything. The recipe is from Rachael Ray and was supposed to be kebabs, but that seemed like a lot of work, so I just grilled everything separate. The potato recipe is one that my mom made when growing up, I didn't include measurements... I just cut and combine, it all depends how many potatoes you want as your side.
In other news, I'm 14 weeks today =) Welcome second trimester! I'm feeling good and am enjoying my busy summer days and getting ready for baby!

Dijon-Herb Chicken with Zucchini and Lemon

1/4 cup Dijon mustard
1 Tbsp. red wine vinegar
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/4 cup olive oil
2 chicken breasts, cut in half and tenderized
1 zucchini
1/2 large red onion
1 lemon, cut into wedges

1. In a small bowl, whisk together the mustard, vinegar and herbs. Whisk in 2 Tbsp. olive oil. Reserve 1 Tbsp. of the marinade for the vegetables. Place the chicken breast halves in a large Ziploc bag and pour remaining marinade into bag. Seal and combine to coat the chicken. Let marinate in the refrigerator for at least 30 minutes or up to 12 hours.

2. Preheat grill to 400 degrees. Whisk the remaining 2 Tbsp. olive oil and 1/8 tsp. salt and pepper into the reserved marinade. Halve the zucchini lengthwise, the halve each half again, so you have long strips of zucchini (this way they will not fall through on the grill). Cut red onion into 8 wedges. Use toothpicks to hold together the onions for grilling. Place zucchini and onions in a large bowl and drizzle marinade on top. Stir to combine.

3. Grill chicken for 5 to 8 minutes on each side until done. Meanwhile, grill zucchini and onion, for 3-4 minutes on each side.

4. Serve chicken and veggies with lemon wedges on the side and with roasted oven potatoes.

Roasted Potatoes

New Potatoes
EVOO
Salt and Pepper
Oregano
Thyme
Minced Garlic
Parmesan cheese

1. Cut potatoes into small wedges. Coat with olive oil, salt, pepper, oregano, thyme and garlic to taste.

2. Spread in a single layer on a baking sheet. Bake at 450 degrees for 20-25 minutes, until potatoes are browned and soft inside. Stir at least once, halfway through.

3. Remove from oven and sprinkle Parmesan cheese on top and stir before serving.