Grilled Chicken with Squash, Corn, and Salsa

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Step 1

Heat grill pan over high heat. Sprinkle chicken evenly with 3/4 teaspoons salt and 1/2 tsp pepper. Coat grill pan with cooking spray. Grilled chicken until charred and a thermometer inserted in the thickest portion of the meat registered 165° f, about 5 minutes per side. Remove from pan.

Step 2

Coat zucchini and corn with cooking spray. Add to grill pan; grill over high, turning occasionally, until charred, 5 to 6 minutes. Remove from heat. Transfer corn to a cutting board; cut kernels from cobs. Discard cobs, and transfer kernels to a bowl; add remaining one quarter teaspoon salt and 1/2 tsp pepper, and toss to coat.

Step 3

Serve zucchini alongside chicken semicolon spoon corn mixture and pico de gallo evenly over zucchini and chicken.