This is a great summer, easy clean-up meal.
Marinate the chicken and summer squash separately, each in 1/2 cup of Zoned Herb Dressing for 4-24 hours. Wash kale and strip the leaves from the stem. Roughly chop with a kitchen knife and add to large bowl. Add oil and salt. Massage kale for two minutes with olive oil or until it reduces in volume. Taste it and add garbanzo beans, lemon juice or vinegar and pepper as needed. Grill the summer squash (al dente) and chicken on medium (chicken: 10-12 minutes each side) brushing with the Zone Herb Dressing several times until cooked through. Finish with 3/4 cup strawberries each.
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