Lemon Chicken with Grilled Summer Squash

For this easy summer supper, simply toss the sliced squash on the grill along with the marinated chicken. You can use zucchini, yellow squash, or a combination.

PREP: 15 minutes plus marinating GRILL: 10 to 12 minutes

MAKES: 4 main-dish servings

1 large lemon

1 tablespoon olive oil

½ teaspoon salt

¼ teaspoon coarsely ground black pepper

4 medium skinless, boneless chicken thighs (about 1 ¼ pounds)

4 medium yellow summer squash and/or zucchini (about 6 ounces each), each cut lengthwise into 4 wedges

¼ cup snipped fresh chives

1. From lemon, grate 1 tablespoon peel and squeeze 3 tablespoons juice. In medium bowl, whisk together lemon peel and juice, oil, salt, and pepper; transfer 2 tablespoons marinade to cup and reserve.

2. Add chicken to bowl with marinade; toss until evenly coated. Cover and let stand 15 minutes at room temperature or 30 minutes in the refrigerator.

3. Meanwhile, prepare outdoor grill for covered direct grilling over medium heat.

4. Discard chicken marinade. Place chicken and squash on hot grill rack. Cover grill and cook, turning chicken and squash over once and removing pieces as they are done, until juices run clear when thickest part of thigh is pierced with tip of knife and squash is tender and browned, 10 to 12 minutes.

5. Transfer chicken and squash to cutting board. Cut chicken into 1-inch-wide strips; cut each squash wedge crosswise in half.

6. To serve, on large platter, toss squash with reserved lemon-juice marinade, then toss with chicken and sprinkle with chives.

EACH SERVING: About 255 calories, 29g protein, 8g carbohydrate, 8g total fat (3g saturated), 101mg cholesterol, 240mg sodium