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1
Wash chicken breasts, pat dry with paper towels and trim off all fat.
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2
Slice in half lengthwise to form two thin chicken cutlets from each breast.
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3
In a storage bowl with a tight-fitting lid, combine 2/3 cup olive oil, lemon juice, garlic and Montreal Steak Grinder seasoning.
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4
Add chicken; put lid on tightly and shake to combine chicken with marinade.
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5
Put in the refrigerator for 30 minutes up to 3 hours before cooking.
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6
Shake every 1/2 hour of marinating time.
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7
While your grill heats up, wash squash and slice into 1/2 rounds; wash mushrooms and slice off stems.
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8
Thread veggies onto wooden skewers; brush with the remaining 1 tablespoon of olive oil and sprinkle generously with Natures Seasoning blend.
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9
On a hot grill, cook chicken and veggie skewers over direct high heat for approximately 4-5 minutes on each side.
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10
Baste the chicken with the leftover marinade each time you turn it.
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11
If youre not afraid of basting the vegetables in the chicken marinade, you can baste them as you baste the chicken.
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12
If not, the olive oil and Natures Season salt will be sufficient.
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13
Cook just until the juices from the chicken run clear when you cut it with a knife, and the veggie skewers are well-charred.
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14
Remove from the grill as soon as chicken tests done and serve with your grilled veggie skewers and a nice rice pilaf.
