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The Boston Globe

Food & dining

sunday supper

Grilled chicken and veggies one day, salad the next

Grilled stuffed chicken breasts on vegetables.

Karoline Boehm Goodnick for The Boston Globe

Grilled stuffed chicken breasts on vegetables.

One way to keep grilled chicken breasts moist is to slip a little creamy stuffing between the skin and flesh. Here, a mixture of feta, basil, and olive oil also adds flavor to breasts on the bone. To accompany them, grill farmers’ market vegetables — zucchini, summer squash, and cubanelle peppers — letting them char in spots for a smoky essence.

Extra chicken and vegetables, along with crisp romaine, briny Kalamata olives, cherry tomatoes, and feta go into a composed salad for another day. Drizzle with balsamic vinaigrette and you’re ready to dine on a porch, patio, or picnic bench.

SHOPPING LIST

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(Chicken breasts, salad)

6 large chicken breast halves on the bone (skin intact)

7 ounces feta

¾ cup pitted Kalamata olives

2 sweet onions

6 cubanelle peppers

3 zucchini

3 summer squash

½ head romaine lettuce

1 pint cherry tomatoes

½ bunch fresh parsley

½ bunch fresh oregano

½ bunch fresh thyme

½ bunch fresh marjoram

¼ bunch fresh basil

Salt and pepper

1¼ cups olive oil

½ cup balsamic vinegar

Lisa Zwirn can be reached at lisa@lisazwirn.com.
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