Grilled Chicken with Vegetables

I was looking for something that would be healthy and fast. This was super tasty and filling but I didn't feel like a big fat pig for cleaning my plate. For the dry rub I just made a mix of spices I have on hand. Feel free to buy one from the store or customize it from what you have. Use any vegetables that you like or that are in season. Grilling can be done year round (at least in California where the weather is nice) so don't be afraid to try grilling new veggies. 

Ingredients: 
1 chicken cutlet per person
1/2 tsp. dry rub per cutlet (mix of salt, pepper, paprika, garlic powder, onion powder, chipotle chili powder)
Zucchini
Cherry Tomatoes
Red Onion, sliced into 1/2 inch slices
Potatoes

Directions:

1. Season the chicken cutlets with the dry rub. Preheat a grill to medium high heat. 

2. Put chicken on the grill. Cook until meat is done (3-4 minutes, flipping once during cooking). Place chicken on a plate and cover lightly with aluminum foil. Allow to rest while veggies finish grilling. 

3. Grill the veggies: 
Note for Tomatoes: Use a piece of foil to make a container (just turn up the sides and crinkle together corners to seal it). Put tomatoes in foil container and add a drizzle of olive oil and salt and pepper. 

Note for Potatoes: Boil the potatoes in a pot of salted water until the are fork tender but not too mushy. You will finish cooking the potatoes through on the grill. 

Season all of the veggies with salt and pepper. Spread veggies on the grill. Cook over medium high flame until the veggies are tender and cooked through. Start checking and flipping veggies after about 2 minutes. All veggies should be cooked in about 8-10 minutes.

4. Serve everything together on a plate. Squeeze some fresh lemon juice on top and some torn herbs like basil or chives. Serve with extra lemon wedges for garnish.